Gluten-Free Vegetarian Okonomiyaki (Savory Pancake)
A savory Japanese pancake loaded with vegetables, made gluten-free with rice flour and without eggs by using a flax egg substitute.
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Ingredients
- 1 cup Rice Flour
- 3/4 cup Water
- 1 tablespoon Ground Flaxseed
- 3 tablespoons Water
- 2 cups Shredded Cabbage
- 1 medium Carrot
- 3 stalks Green Onion
- 1/2 cup Dried Shiitake Mushrooms
- 2 tablespoons Vegetable Oil
- 1/4 cup Okonomiyaki Sauce (Gluten-Free)
- 2 tablespoons Kewpie Mayonnaise (Japanese)
- 1 teaspoon Aonori (Dried Seaweed Flakes)
- 1 teaspoon Benito Flakes (optional)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to 200F. This will be used to keep prepared pancakes warm.
- 2Make a flax egg by whisking the flaxseed meal and water in a small bowl and let sit for 5 minutes to thicken.
- 3Rehydrate the dried shiitake mushrooms with warm water for at least 15 minutes. Squeeze excess moisture out then dice the mushroom into small pieces.
- 4In a large bowl, whisk together rice flour and water until smooth. Add the flax egg and stir to combine.
- 5Add shredded cabbage, diced carrot, chopped green onion, and shiitake mushrooms to the batter. Mix well.
- 6Heat vegetable oil in a large skillet over medium heat. Pour 1/4 of the batter into the skillet and spread into a round shape.
- 7Cook for 5-7 minutes per side, or until golden brown and cooked through. Transfer the okonomiyaki to a baking sheet in the preheated oven to keep warm.
- 8Repeat with the remaining batter.
- 9Drizzle each okonomiyaki with gluten-free okonomiyaki sauce and Kewpie mayonnaise. Sprinkle with aonori and benito flakes (optional).
Substitutions
Ground Flaxseed →
Flaxseed meal mixed with water replaces egg in this recipe.
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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