Ingredients
Serves: 2
TO SERVE
Method
- Place the chickpea flour and water into a large bowl and mix until smooth. Add the cabbage, carrot, onion, ginger, dashi stock powder, and salt, then mix until well combined. Set aside to rest.
- Heat the oil in a non-stick frying pan on medium heat.
- Place half the mixture into the frying pan and spread it out until it covers the pan. Leave a little space around the edges to make it easier when it’s time to flip. Cook for 3–4 minutes or until golden. Gently flip and cook the remaining side for 2 minutes. Repeat for the remaining mixture.
- Place each pancake on a plate to serve. Top with a drizzle of vegan mayonnaise and sprinkle of spring onions and edible flowers. Enjoy!
TIP: We used Spiral Foods kombu shiitake dashi.
