Prep Time: 15 Minutes
Soak Time (Optional): 6 Hours. Serves 4 people.
Author: Buffy Ellen
- 1 1/2 cup chickpea flour
- 1/2 cup millet flour
- 1 1/2 cup water
- 2 cup sauerkraut
- 1 spring onion thinly sliced
- 1/2 tsp sea salt
- 2 tbsp olive oil
- vegan aioli
- plum sauce or other relish/sweet sauce
- torn up nori sheets
- chilli flakes
- Mix all pancake ingredients together and leave for 6-8 hours or overnight to ferment and thicken in a covered bowl on the bench.
- Heat 1/2 tbsp olive oil in a large pan on medium, then place 1/2 cup measures of the mix in the pan and flatten into a wide pancake. Cook for 3-4 minutes until bubbles start to appear and the mixture begins to dry up on top, then flip and cook for another 4 minutes. Place on a plate and pop in the oven on 50 C fan bake to keep warm.
- Repeat with remaining 3 pancakes, adding another 1/2 tbsp olive oil before each one, then stacking them on top of the existing ones and keeping in the oven until complete.
- Serve each with 2 tablespoons aioli, 2 tablespoons plum sauce, 1/4 of the cabbage and mesclun, and 1 tbsp nori to finish.
- Best served immediately, although you can make double/triple the batter and keep in the fridge (after fermenting 6 hours or overnight) for up to 5 days before cooking.
- You can use thinly sliced white cabbage instead of sauerkraut – just give it a massage with a squeeze of lemon juice or a drizzle of apple cider/brown rice vinegar and a pinch of salt first, then add.
- White cabbage and spring onion is traditional for okonomiyaki, but you could easily use any vegetable you like here.
- Sliced mushrooms work well, as does grated zucchini (only use 1 1/4 cup of water with zucchini though), blitzed cauliflower or broccoli, or finely sliced kale (again massage as per the above before mixing).
- If using fresh veges rather than fermented (such as sauerkraut), you won’t get as much fermentation action (although a little from the lemon juice/vinegar if using). If so, add a tablespoon of sauerkraut juice, coconut water kefir, coconut yoghurt, or even kombucha to the mix at the start to get the fermentation process going.
- Leaving the batter to ferment for 6 hours or overnight makes these pancakes light and fluffy. If you want them right away but still want them to fluff, add 2 tbsp baking powder.