Dairy-Free Okonomiyaki Pancakes

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
• 4 oz Vegan Bacon
• 2 tbsp Green Onions
• 2 tbsp Vegetable Oil
• 4 tbsp Okonomiyaki Sauce (Vegan)
• 4 tbsp Vegan Mayonnaise
• 2 tbsp Katsuobushi Substitute

Instructions

1. 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.
2. 2Add the 2 cups Shredded Cabbage, 4 oz Vegan Bacon (chopped into 1/2-inch pieces), and 2 tbsp Green Onions to the batter and mix everything together until well combined.
3. 3Heat 1 tbsp of the 2 tbsp Vegetable Oil in a 12-inch non-stick skillet over medium heat, which is about 350°F (175°C).
4. 4Pour 1/4 of the batter onto the hot skillet to form a pancake, pressing it slightly to about 1/2-inch thickness. Cook for 4 to 5 minutes, until the bottom is golden brown and firm to the touch.
5. 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.
6. 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.

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