Dairy-Free Okonomiyaki Pancakes
Savory Japanese pancakes, made without dairy or eggs, filled with cabbage and your choice of protein. A fun and flavorful breakfast.
Ingredients
- 1 cup All-Purpose Flour
- 2 tbsp Tapioca Starch
- 1 cup Water
- 1 tsp Dashi Powder
- 1 tsp Soy Sauce
- 2 cups Shredded Cabbage
- about 113 g Vegan Bacon
- 2 tbsp Green Onions
- 2 tbsp Vegetable Oil
- 4 tbsp Okonomiyaki Sauce (Vegan)
- 4 tbsp Vegan Mayonnaise
- 2 tbsp Katsuobushi Substitute
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large bowl, whisk together the 1 cup All-Purpose Flour, 2 tbsp Tapioca Starch, 1 cup Water, 1 tsp Dashi Powder, and 1 tsp Soy Sauce until the batter is completely smooth.
- 2Add the 2 cups Shredded Cabbage, about 113 g Vegan Bacon (chopped into 1.27 cm pieces), and 2 tbsp Green Onions to the batter and mix everything together until well combined.
- 3Heat 1 tbsp of the 2 tbsp Vegetable Oil in a 30.48 cm non-stick skillet over medium heat, which is about 175°C.
- 4Pour 1/4 of the batter onto the hot skillet to form a pancake, pressing it slightly to about 1.27 cm thickness. Cook for 4 to 5 minutes, until the bottom is golden brown and firm to the touch.
- 5Carefully flip the pancake and cook the other side for another 4 to 5 minutes, until it is also golden brown and cooked through. Repeat this step with the remaining batter, adding the remaining 1 tbsp Vegetable Oil to the skillet as needed for each pancake.
- 6Serve the pancakes immediately while hot. Top each pancake with 1 tbsp Okonomiyaki Sauce (Vegan), 1 tbsp Vegan Mayonnaise, and a sprinkle of the 2 tbsp Katsuobushi Substitute.
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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