These are a crowd pleaser in our household, not only with the adults but even with the little ones!

Okonomiyaki is traditionally a Japanese styled pancake consisting of a wheat flour batter and vegetables/meat cooked on a flat griddle. 

My Okonomiyaki recipe has been developed so they are gluten free, packed with vegetables and include an important protein hit from hemp seeds!

These Japanese pancakes are super easy to make, the time-consuming part is actually just prepping the vegetables as there is a bit of chopping involved!  so pop on some good music, get out your good knives and Get creative! Try swappipng out ingredients such as the prawns for any kind of seafood/thinly sliced meat…. or perhaps add in vegetables such as grated sweet potato/potato/onion.  These pancakes are super versatile and a delicious way to up your daily vegetable intake!

INGREDIENTS

Free Range Eggs                                               3

1/2 cup Warm Water                                                  

1 tsp Tamari                                                              

90 grams Potato Starch                                                                     

70 grams Brown Rice Flour                                             

3 Tbspn Cornstarch                                                          

1/2 tsp Garlic Powder                                                   

240 grams White Cabbage (shredded)                     

20 grams Spring Onion (sliced)                                        

75 grams Corn (frozen or tinned)                               

90 grams Carrot (grated)                                                   

1/4 cup Hemp Hearts                                                     

100 grams Prawns (chopped)                    

Cold Pressed Olive Oil for cooking

Garnishes

Toasted sesame seeds (black & white)

Sliced spring onion

Bonito flakes

Hemp hearts

Creamy mayo (recipe on website)

Chilli flakes

Edamame (shelled)

Okonomiyaki Sauce

50 mls Tamari                                                              

15 mls Rice Vinegar                                                      

2 1/2 Tbsn Honey/Maple Syrup                                 

1 tsp Sesame Oil                                                          

2 Tbsn Water                                                                  

1/2 tsp Cornstarch                                                        

METHOD

1.      Beat eggs, warm water & tamari together in a large bowl.  Add potato starch, brown rice flour, garlic powder and mix until smooth.

2.      Add cabbage, spring onion, corn, carrot, hemp hearts and prawns to the bowl and stir until evenly combined.

3.      For Okonomiyaki sauce, combine all the ingredients in a small saucepan, heat and then add in the cold water mixed with cornstarch.  Bring to a simmer and let it thicken for a minute or so.  Set aside.

4.      Heat a large cast iron pan and drizzle with oil. 

5.      Place large spoons of mix into the pan (15cm diameter approx) and cook at low-medium heat covered for 5 minutes.  Flip over and continue to cook for another 3-5 minutes until golden. 

6.      Transfer to plates and top with Okonomiyaki sauce & desired garnishes!

Enjoy! x