Japanese Pancakes (Okonomiyaki)

• 1/3 cup vegan mayonnaise
• 1/2 teaspoon Sriracha sauce
• 3/4 cup all-purpose flour
• 1/4 cup tapioca flour
• 2 cups napa cabbage, finely shredded, blotted dry
• 2 green onions, minced
• 2 tablespoons nori flakes or finely slivered nori
• 1 tablespoon nutritional yeast
• 1 tablespoon tamari soy sauce
• 1/4 teaspoon liquid smoke
• 2/3 cup vegetable broth
• neutral vegetable oil, for frying

1. In a small bowl, combine the mayonnaise and sriracha, stirring to blend well.
2. Set aside.
3. In a large bowl, combine both flours, the cabbage, green onions, and nori.
4. Stir in the yeast, tamari, liquid smoke, and broth, and mix well to combine.
5. In a large skillet, heat a thin layer of oil over medium heat.
6. Spoon about 1 1/2 tablespoons of the pancake mixture into the hot skillet, pressing with a metal spatula to flatten.
7. Repeat with additional mixture, making as many pancakes as will fit in the skillet without crowding.
8. Cook until golden brown on both sides, 6 to 7 minutes per side.
9. Transfer to a platter and keep warm while you make the rest of the pancakes.
10. To serve, top each pancake with a small amount of the sriracha mayonnaise.
11. If not using right away, bring the pancakes to room temperature, then cover and refrigerate for up to 2 days.

vegan mayonnaise, sriracha sauce, flour, tapioca flour, cabbage, green onions, nori flakes, nutritional yeast, soy sauce, liquid smoke, vegetable broth, vegetable oil

Taken from www.foodrepublic.com/recipes/japanese-pancakes-okonomiyaki/ (may not work)