Dairy-Free Okonomiyaki (Japanese Savory Pancake)
A savory Japanese pancake made dairy-free with a variety of vegetables and topped with a delicious sauce. A customizable and fun dinner option.
Ingredients
- 1 cup Gluten-Free All-Purpose Flour
- 3/4 cup Vegetable Broth
- 1 large Egg
- 2 cups Shredded Cabbage
- 2 stalks Green Onions
- 1/2 cup Shredded Carrots
- 1/2 cup Shrimp (optional)
- 1/4 cup Gluten-Free Okonomiyaki Sauce
- 2 tbsp Vegan Mayonnaise
- 2 tbsp Vegetable Oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large bowl, whisk together gluten-free flour, vegetable broth, and egg until smooth.
- 2Add shredded cabbage, green onions, shredded carrots, and shrimp (if using) to the batter and mix well.
- 3Heat vegetable oil in a large skillet or griddle over medium heat.
- 4Pour 1/4 of the batter onto the skillet for each pancake. Cook for 4-5 minutes per side, or until golden brown and cooked through.
- 5Transfer the okonomiyaki to plates and top with gluten-free okonomiyaki sauce and vegan mayonnaise.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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