Makes ~8 small pancakes

• 6 tbsp buckwheat flour
• 3 tbsp chickpea flour
• 3 tbsp tapioca starch
• 1 tsp salt
• 1 tsp baking powder
• 2 tsp garlic powder
• 2 tsp nutritional yeast
• 3 tsp shiitake+nori powder

• 2 spring onions, chopped
• 3 cups chopped chinese cabbage

Mix dry ingredients in a bowl, add enough water to make slightly runny batter. Mix in spring onions and cabbage. Let sit for a few minutes, mix again.

Prep a large pan for shallow frying. In the pan, form small pancakes. Fry on high heat from both sides. Serve thinly covered with mayo and streaked with okonomi sauce.