Gluten-Free Nourishing Okonomiyaki by Welleasy

Ingredients

• 3 large eggs
• 4 heaped tbsp chickpea flour
• 2 cups finely shredded white cabbage
• 1 cup grated carrot
• 1/4 cup fresh coriander, chopped
• 1 bunch green onion, chopped
• 1 heaped tbsp miso paste
• 1 tbsp olive oil
• 3 tbsp mayonnaise
• 2 tbsp soy sauce
• 2 tbsp sliced radish, for topping
• 1 tbsp sesame seeds, for topping
• 2 tbsp kimchi, for topping
• 1 sheet nori seaweed, crumbled, for topping

Instructions

1. Shred the cabbage, grate the carrot, and chop the spring onions and coriander, about 10 minutes total.
2. Whisk the eggs, chickpea flour, and miso paste in a bowl until smooth, about 1 minute.
3. Add the cabbage, carrot, spring onions, and coriander to the batter and mix until evenly coated, about 1 minute.
4. Heat the olive oil in a large nonstick pan over medium heat until shimmering, about 2 minutes.
5. Spoon half the mixture into the pan and flatten into a 1/2-inch-thick circle; cook for 4-5 minutes until the underside is golden and set.
6. Flip carefully and cook the second side for 3-4 minutes until browned and cooked through.
7. Repeat with the remaining batter, then stir the mayonnaise and soy sauce together for the drizzle.
8. Top the pancakes with the sauce and your chosen toppings, then serve immediately while crisp.