Okonomiyaki Pancake
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We’ve borrowed this recipe from the excellent Mind Food by Lauren Lovatt. This a great recipe to use up leftover bits of veg in the fridge and turn them into a delicious dish!
You’ll need a mixing bowl and a frying pan.
Serves 4
Ingredients (when in italics available from the van)
200g flour (chickpea, buckwheat or wheat all work)
150g vegetables, chopped or grated fine
1 tablespoon rapeseed oil (approx 5p)
For umami drizzle sauce:
150g nut butter (make your own)
1 tablespoon miso
1 teaspoon tamari (approx 5p)
1 teaspoon honey
2.5cm grated fresh ginger or 1/2 teaspoon ground ginger (approx 5p)
1/4 teaspoon chilli powder (approx 2p)
Total cost from Incredible Bulk approx £0.17
Method
Whisk the flour with 200ml water until smooth. Fold in chopped vegetables and make sure everything is well mixed.
Make the dressing by whisking all ingredients together. Divide mixture in 2 bowls and make one batch creamier by whisking in 50ml water.
Heat a frying pan over a medium heat and add oil. Ladle a large spoonful of the batter to the pan and spread it into a 1cm thick round pancake. When pancake is almost cooked through carefully flip over. Remove from pan when cooked though.
To serve, place on plate and drizzle with the sauces. Serve on its own or with salad and sesame seeds.
Zero Waste Tips
You should be able to find flours packed in paper bags that can be composted or recycled after use.
Keep this recipe in mind when you have small leftovers of veg - chop up small and place in Tupperware until ready to make.