Okonomiyaki (Japanese Pancakes or Japanese Pizza)

• 1- 1/2 cup Shredded Red Cabbage
• 1/2 cups Shredded Carrots
• 1 cup Green Beans, Cut Into 1/2-inch Pieces
• 1 Small Zucchini, Shredded
• 3 Green Onions, Reserve The Greens Of One To Use As Garnish
• 3 Eggs, Beaten
• 3/4 cups Vegetable Stock
• 1/4 teaspoons Salt
• 1/4 teaspoons Ground Black Pepper
• 2 teaspoons Gluten Free Soy Sauce
• 23 cups Bob's Red Mill Gluten-free Garbanzo Bean Flour
• 2 teaspoons Vegetable Oil

1. Add the vegetables to a large bowl and mix them together.
2. In a separate bowl, combine the eggs, stock, salt, pepper, soy sauce and flour.
3. Whisk until smooth.
4. Combine the vegetables with the batter and mix everything together.
5. Add 1 teaspoon of vegetable oil to a large saute pan over medium heat.
6. Spoon about 1/4 cup of the batter into the pan into a rounded form, about 6 inches in diameter.
7. Cover and cook on one side for about 4 minutes.
8. When the first side is cooked, use 2 spatulas to gently flip to the other side.
9. Cover and cook for about 4 minutes.
10. Continue until the batter is used up, adding more oil as needed.
11. Garnish with green onion and the sauce of your choice, and serve warm.

red cabbage, carrots, green beans, zucchini, green onions, eggs, vegetable stock, salt, ground black pepper, soy sauce, bobs red, vegetable oil

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/okonomiyaki-japanese-pancakes-or-japanese-pizza/ (may not work)