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hi there! i'm celina.

i enjoy sharing yummy, gluten free, plant based creations.  

Purple Cabbage Pancakes

Purple Cabbage Pancakes

One of my favorite Japanese foods to recreate at home is okonomiyaki, which is essentially a big pancake made with veggies like cabbage, green onions, and carrots. Usually okonomiyaki contains wheat flour and a sugary sauce, but in true visual veg fashion, I veganized/paleoized it with this recipe. No oven needed, no complex ingredients, and with the right toppings it can add up to a filling meal that will make you feel great - not greasy! I topped this lil pancake with sesame seeds, kimchi, and loootts of tahini. Recipe makes about 4 large pancakes, 6-7 smaller :)

INGREDIENTS
Cabbage pancake:
• 4-5 cups cabbage, finely shredded
• 1 carrot, finely shredded
• ½ cup cassava flour
• ¼ cup green onion, sliced
• 2 tablespoons almond flour
• 2 tablespoons arrowroot starch (or tapioca starch)
• 1½ - 2 tablespoons coconut aminos (or tamari)
• 1 flax egg (or regular egg if not vegan)
• 1 cup water (+ extra by the tablespoon if needed)
• ½ teaspoon garlic powder
• 2 tablespoons sesame seeds
• 1 tablespoon avocado oil (+ extra if necessary)

Toppings (all optional but recommended!):
• green onion, sliced
• kimchi
• tahini (for drizzling)
• coconut aminos or tamari (for drizzling)
• sesame seeds
• pickled ginger
• mayo (this is a more traditional approach!)

DIRECTIONS
1. In a large bowl, all flours (cassava, almond, arrowroot), garlic powder, and sesame seeds. Next add in water, coconut aminos (or tamari), egg (flax or regular), and whisk until batter is formed. Lastly, stir in cabbage, carrot, and green onion. Mix well. 

2. Heat avocado oil in a non-stick skillet on medium. Once oil begins to sizzle slightly, add first amount of batter! I eyeballed each pancake, so I'd say I used about 1 cup of the batter for each big one. Using a spatula, gently flatten mixture into a circle. Cook for 3-5 minutes, until bottom is golden. Carefully flip, and cook for 3-5 minutes longer. Transfer pancake to a large plate, and repeat until no batter remains.  

3. Top cabbage pancakes with various toppings, and enjoy warm! I love making meal prepping batches of these and enjoying them as a snack throughout the week. 

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