Shredded cabbage and scallions get folded into a thick, hearty batter bound with aquafaba and a flaxseed "egg," then pressed into rounds and pan-fried until the edges turn deep golden and craggy. The result is a pancake with real textural contrast — crisp and lacy on the outside, tender and savory in the center, packed with so much cabbage in every bite that it barely needs to be pourable at all. A glossy, sweet-and-savory sauce gets drizzled over the top along with a swirl of vegan mayo, finished with a scatter of sesame seeds, scallions, and seaweed flakes for that classic izakaya look. It's a fun one to make in batches, flipping each pancake in one confident motion once the underside sets. This version is a solid pick for a gluten free table, delivering all the smoky, umami-forward flavor of the original without missing a beat.
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In a small bowl, stir together the ground flaxseed and 6 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
In a large mixing bowl, whisk together the flour, baking powder, and salt. Add the aquafaba, 1/4 cup water, tamari, and sesame oil, then stir until a smooth batter forms. Fold in the flax egg mixture until fully incorporated.
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