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

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Okonomiyaki: Grain-Free Japanese Pancakes With Sticky Mushrooms [Vegan, Gluten-Free]Ingredients You Need for Okonomiyaki: Grain-Free Japanese Pancakes With Sticky Mushrooms [Vegan, Gluten-Free]For the Okonomiyaki:For the Mushrooms:How to Prepare Okonomiyaki: Grain-Free Japanese Pancakes With Sticky Mushrooms [Vegan, Gluten-Free]Grain-Free Japanese Pancakes With Sticky Mushrooms [Vegan, Gluten-Free]

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 color). This adaptation is veggie-packed! Nutritious pancakes for the win.

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

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

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!