When you make seitan from bread flour you are left with wheat starch- the perfect ingredient to make fluffy pancakes!
Transform your leftover wheat starch into fluffy pancakes or give making okonomiyaki (vegetable pancakes) a try! You’ll be wanting to make more seitan just so you can make more of these delicious pancakes.
How to make these Quick and Easy Vegan Pancakes
This recipe is designed to use up ‘starch water’ from making seitan from bread flour.
After you’ve washed the flour to create gluten and wheat starch water, pour the wheat starch water into jars. Refrigerate it overnight. Then pour off the water that separates from the wheat starch.
Then you mix together all your ingredients to make your batter, pour it into a hot pan and fry it up! It’s that simple!
Vegan Okonomiyaki
The same batter recipe can be made into Okonomiyaki with a couple of alterations! To make okonomiyaki or vegetable pancakes simply leave out the vanilla in the batter and add in chopped veggies and aromatics.
Okonomiyaki is known as ‘as you like it’ in Japanese, meaning you can make a lot of variations to this. You can use up almost any vegetable in this as long as it’s thinly sliced or precooked. It’s a fantasic recipe to use at the end of the week to clean out your fridge.
My favorite vegetable combinations for Okonomiyaki is garlic, ginger, green onion, carrot, maitake mushrooms, fried tofu, topped with dark mushroom soy sauce and vegan mayo. Okonomiyaki sauce is traditionally topped over these veggie pancakes but it’s a specialty ingredient most grocery stores don’t carry, so I often skip it.
Have More Wheat Starch to Use Up?
If you have a lot of wheat starch you are looking to use up there are many ways you can use it. Any recipe that calls for starch, you can substitute it with the wheat starch. For example many soup recipes will call for some corn starch to help thicken the broth, you can swap that with the wheat starch. Same goes for gravy or pie fillings.
Another alternative is this Vegan Bacon Jerky recipe. It’s a meaty high protein jerky that is made from the wheat starch- and soy protein powder along with lots of seasonings.
Looking for Other Vegan Breakfast Recipes?
- These Vegan Pumpkin Waffles have a delicious pumpkin spice flavor that’s perfect for fall
- Rhubarb Banana Muffins are one the best spring breakfasts!
- Vegan White Chocolate Raspberry Muffins are a sweet way to start the day!
- If you want a savory breakfast this Chanterelle Toast is a delicious way to use this gourmet mushroom
- Another delicious breakfast mushroom recipe is this Maple Miso Chanterelle Roast
Wheat Starch Pancakes
Ingredients
Wet Mix
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 stickingPour 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
