Vegan Okonomiyaki: Savory Japanese Pancakes

1.In a large mixing bowl, combine the all-purpose flour, water, soy sauce, rice vinegar, and baking powder. Whisk until smooth and well combined.

2.Add the shredded cabbage, grated carrots, chopped green onions, corn kernels, and diced bell pepper to the batter. Mix until all the vegetables are evenly coated with the batter.

3.Heat a non-stick skillet over medium heat and add a little sesame oil to coat the pan.

4.Pour a ladleful of the batter mixture into the skillet, spreading it out into a round pancake shape about 1/2 inch thick.

5.Cook for about 4-5 minutes on one side until golden brown, then carefully flip and cook for another 4-5 minutes on the other side until cooked through and crispy.

6.Repeat the process with the remaining batter, adding more sesame oil to the skillet as needed.

7.Once all the pancakes are cooked, serve them hot, drizzled with vegan mayonnaise and vegan Worcestershire sauce. Sprinkle with nori flakes and garnish with pickled ginger.

8.Serve with chili sauce on the side for an extra kick.