Japanese pancakes with sesame seeds

Ingredients for Japanese pancakes with sesame seeds:

Batter:

• 3/4 cup cake & pastry flour (use white, or use white whole wheat pastry flour) OR a baking-ready GF flour mix
• 1/4 cup chickpea flour (This adds color, a slightly “eggy” flavor, and good nutrition.
• 2 tablespoons nutritional yeast flakes
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup water
• 1/4 cup liquid egg replacer
• 1 tablespoon dry to medium sherry, or Japanese rice wine
• 2 cups thinly sliced and chopped cabbage, with any tough parts discarded
• 2 large green onions, trimmed and thinly sliced
• 1/2 cup chopped or sliced seitan, baked tofu, or commercial vegan meat or chicken sub, OR chopped vegan “ham” or “bacon”, OR reconstituted Soy Curls or
• textured soy protein chunks, chopped, OR chopped vegetarian “shrimp”
• 1 to 2 tablespoons dark sesame oil

Okonomiyaki Sauce:

• 1/4 cup ketchup
• 2 tablespoons soy sauce
• 2 tablespoons spicy fruit chutney

Sriracha Mayo:

• 1/2 cup vegan mayo
• 1 tablespoon dry to medium sherry or Japanese rice wine
• 1 tablespoon Sriracha
• Optional Garnishes:
• Chopped green onions
• Toasted sesame seeds
• Nori (seaweed) flakes
• pickled ginger

Preparation of Japanese pancakes with sesame seeds:

You will need two 8-inch non-stick skillets. Whisk together the cake flour, chickpea flour, nutritional yeast, baking powder and salt in a medium bowl. Mix in water, egg replacer and sherry or rice wine and whisk in until smooth. Stir in the chopped cabbage, green onions, meat sub of choice, and optional vegan “bacon bits”, if using, mixing well.
Heat the skillets over high heat. Add 1/2 tablespoon sesame oil to each skillet (you may need a bit more if your skillets are not non-stick).
Pour half of the mixture into each skillet and pat out with the back of a soup spoon into a round 8-inch pancake. Cover the skillets and cook for 2 minutes.
Flip the pancakes over. If they are browning too quickly, turn the heat down a little. If they need a bit more oil, dribble just a bit around the edges.
Cover and cook for another 2 minutes. Flip them over again, lower the heat a bit if necessary, cover and cook for 2 to 3 minutes more.
Brush the tops of the omelets with Okonomiyaki Sauce and dribble artistically with the Sriracha Mayo.