This dish has been inspired by a traditional Japanese dish, Okonomiyaki. Traditionally it’s made with sliced cabbage but I’ve altered my recipe and added different vegetables and used more nutrient dense flours.
Serves :4 people
- Preheat your oven to 180°C.
- Cut the carrot and zucchini into thin match sticks.
- Heat 2 tablespoons of olive oil in a large fry pan over a medium heat.
- Add the onions, carrot, zucchini, garlic,ginger and sea salt.
- Cook for 15 minutes, until the vegetables have softened and caramelised, make sure to stir occasionally.
- Remove from the heat and allow to cool. Add the egg, tamari sauce, miso paste and chilli paste to a bowl and whisk until smooth.
- Add the coconut palm sugar, water, spelt flour and buckwheat flour and whisk until you have a smooth batter
- Add the cooked vegetables to the batter along with the spring onions and mix until combined.
- Heat another 2 tablespoons of olive oil in a large fry pan over a medium heat. Pour in all of the batter mixture and cook for 10 minutes.
- Carefully flip over and cook for another 5 minutes on the other side.
- Slide the pancake onto a serving platter and top with the mayonnaise, sesame seeds and sliced spring onions
Happy sprouting, baking and cooking!