Replying to @N

These pancakes are my favorite way to use up my wheat starch! You can use the same pancake batter to make Okonomiyaki (just leave out the vanilla) and it’s so good! I love Okonomiyaki with vegan mayo and mushroom soy sauce. But the classic sweet pancakes are really good too!

—-Wet Mix—-

2 Cups Wheat Starch Leftover from making Seitan

⅓ Cup Oil Avocado Oil, Vegetable Oil, ect

1 tbs Vinegar

3 tbs sourdough discard (optional)

1 ½ tsp Vanilla Optional, for sweet pancakes (Skip this if you are making okonomiyaki)

—-Dry Mix—-

1 ½ Cup Wheat Flour All Purpose Flour works, but you get a fluffier result with Bread Flour

1 tsp Baking Soda

1 tsp Salt

1 tsp Sugar

Optional for Making Okonomiyaki (Vegetable Pancakes)

2 Cups Chopped Vegetables Optional for making okonomiyaki.

Thinly cut carrots, mushrooms, kale, green onion, leeks, garlic, ginger, really any vegetable you have on hand are great in these savory mushroom pancakes.

Tofu, TVP, and soy skin are great mix ins that also add some protein.

Okonomiyaki Sauce For Topping the cooked vegetable pancakes

Vegan Mayo For Topping the cooked vegetable pancakes

INSTRUCTIONS

Mix together the wet ingredients in one bowl and the dry ingredients in another.

Pour the wet ingredients in with the dry ingredients and mix to combine

If making okonomiyaki chop your vegetables and mix them directly into the batter

Heat a frying pan on medium high heat. Add a small about of oil (1 tbs) to the pan to help prevent sticking

Pour about roughly 1 cup of batter into the pan. Flip after about 2-4 minutes or until the pancake starts to form small bubbles in the center and it is flippable.

Flip the pancake and cook for another minute until golden brown

Repeat for the rest of the batter