5.2K Views 1 year ago

Okonomiyaki: Grain-Free Japanese Pancakes With Sticky Mushrooms
[Vegan, Gluten-Free]

AH By: Amy Height

Author Bio

Healthy plant-based recipes to nourish your body and soul. Amy Height is the founder of From... Read More

Order with Instacart Download Our App

Stack of golden-brown grain-free Okonomiyaki pancakes topped with glistening sticky tamari oyster mushrooms and sesame seeds on a white plate.

For brands

Want to reach our audience?

Partner with One Green Planet →

Discover more recipes with these ingredients

Grain-Free Japanese Pancakes With Sticky Mushrooms [Vegan, Gluten-Free]

Dairy Free

Vegan

Okonomiyaki is a traditional preparation of flour, egg and veggies, grilled together. I added a little almond flour and flax meal to replace the eggs and a touch of balsamic vinegar in place of honey to reduce the sugar. I also added turmeric (for its anti-inflammatory goodness, and also for... Read More

Ingredients You Need for Okonomiyaki: Grain-Free Japanese Pancakes With Sticky Mushrooms [Vegan, Gluten-Free]

For the Okonomiyaki:

1 medium sweet potato, grated
2 medium white or yellow onions, finely chopped
2 cups Brussels sprouts or cabbage, grated
2 green onions, chopped
1 bunch bok choy, large stems removed, finely chopped
2 tbsp fresh ginger, grated
1/2 tsp turmeric (ground or freshly grated)
1 tsp sea salt
3 tbsp flax meal
9 tbsp hot water
1/2 cup almond flour

For the Mushrooms:

1 cup Oyster or Shiitake mushrooms
4 tablespoons tamari
1 tablespoon balsamic vinegar
1 1/2 tablespoon water
Sesame seeds, for garnish

Order with Instacart Download Our App

How to Prepare Okonomiyaki: Grain-Free Japanese Pancakes With Sticky Mushrooms [Vegan, Gluten-Free]

Put the kettle on to boil. Combine 3 tbsp of flax meal with 9 tbsp of hot water, then let them sit to gel up.
While they gel, collect your prepared veggies in a big bowl with your sea salt and turmeric. Mix well.
At this point, preheat your oven to 350F and prep a baking tray with a piece of foil or parchment. Set aside.
Add your flax mixture and almond meal to the bowl of veggies and stir.
Heat a pan over medium heat with some coconut oil. Use 1/3 of a cup of batter and press into pancakes a little thinner than 1/2" thick. Cook 2-3 minutes on each side until browned, then transfer to baking tray and keep warm in the oven while you repeat this same process with the remaining batter.
While your pancakes cook up, start on the mushrooms. Bring water and balsamic to a boil in a small pan, then add tamari and mushrooms, coating evenly. Allow these to cook for about a minute, then remove from heat. Set aside.
Once your pancakes have all had a minute to set in the oven and crisp up a little bit, remove from the oven and divide onto plates.
Top with sticky mushrooms and sesame seeds. Serve!

Discover Our Latest Recipes

Recipe Hotline!

Report an issue, ask questions, or share suggestions. We're here to help!

Report an Issue

Comments:

Lana says:

March 22, 2015 at 7:50 pm

Please add the sticky mushroom ingredients
Melissa says:

March 3, 2015 at 4:05 pm

I love okonomiyaki, and this vegan gluten-free version looks amazing. My only question is about the mushrooms. Right now they aren\’t listed in the ingredients. Similarly, none of the ingredients to make the sticky mushrooms are listed. Some readers might be disappointed…