Special vegan Japanese pancakes

Ingredients for special vegan Japanese pancakes:

• 10 ounces / 285 grams shredded cabbage (either green or red cabbage works well)
• 4 ounces / 140 grams shredded carrots
• 2 tablespoons sesame seeds
• 3 green onions, finely sliced
• 2 tablespoons milled flax seeds
• Pinch of salt and pepper
• 2 garlic cloves, minced
• 1 teaspoon ginger, minced
• 2 teaspoons white miso paste
• 1 cup unbleached all-purpose flour (we use all-purpose gluten-free 1-for-1 flour)
• 1 1/4 cups water
• Avocado oil or olive oil cooking spray

Toppings

• Vegan mayonnaise
• Finely sliced green onions
• BBQ sauce
• Sesame seeds
• Sriracha
• Vegan Furikake

Preparation for special vegan Japanese pancakes:

Place cabbage, carrots, green onions, milled flax seeds, sesame seeds, minced garlic and ginger, salt and pepper into a large bowl, mix well to combine.
Add flour, water, and miso paste to a small bowl, whisk well to combine and remove lumps.
Pour batter into cabbage mixture and stir well to combine.
Spray a skillet with cooking oil, then place the skillet over medium heat.]
Once the skillet is hot, add half of the Okonomiyaki batter and flatten out to fill the bottom of the pan.
Cook until golden brown, around 6 to 8 minutes.
Flip and cook the other side until its also golden brown. Keep warm while cooking the other half of the batter.
Garnish the okonomiyaki with your toppings of choice. We like a drizzle of vegan mayonnaise and BBQ sauce, plus green onions, sesame seeds, and vegan Furikake.