Savoury Pancakes

Day 18 of veganism. We are staying strong amidst a sea of dairy and meat gorgers.

Our journey has been helped by extremely creative and wonderful cooking. Who said vegans are boring. NOT US!

These pancakes are made with chickpea flour, giving them a nutty taste and vibrant colour. We have filled ours with leftover sweet potato and almond curry, tofu ‘hummus’ and creamy spinach & mushrooms.

We have used cups to measure the ingredients for the pancake batter. This means any cup – just make sure you use the same one!

makes 6 pancakes

Chickpea Pancakes

Ingredients  

1 1/2 cups of chickpea flour

1 cup water

1/3 cup oil

2 tbsp arrowroot powder

Salt

Oil, for frying

Method

Sieve the flour, arrowroot powder and salt into a large mixing bowl.

Add in the oil and water slowly, whisking all the time.

Whisk the mixture until you have a smooth batter.

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Heat the oil in a frying pan.

Add a ladleful of batter and tilt the pan around. You want the pancake to be very thin.

Leave the pancake to cook untouched until the top is set.

Carefully flip the pancake over and cook for 1 more minute.

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Tofu ‘Hummus’

Ingredients 

100g silken tofu

4 sundried tomatoes

1 large gerkhin

Lemon juice

Salt and pepper

Parsley, to serve

Method

Simply blend all of the ingredients together.

Season to taste with salt, pepper and lemon.

 

Creamy Spinach & Mushrooms

Ingredients 

250g mushrooms (any), sliced

4 frozen spinach pellets, defrosted (or 4 large handfuls of fresh spinach)

2 garlic cloves, crushed

2 tbsp coconut milk

2 tbsp nutritional yeast

1 tbsp tahini

Lemon juice

Salt and pepper

Thyme leaves, to serve

Method

Heat a small frying pan and add the mushrooms.

Fry gently until they are cooked. Add in the spinach and garlic and cook for 1 minute, stirring continuously.

Add in the coconut milk, nutritional yeast and tahini.

Season to taste with salt, pepper and lemon.

Fill the pancake with the mix and garnish with thyme.

 

Sweet Potato and Almond Curry 

We filled the pancake with spicy curry and topped it with crunchy red onions and fragrant coriander.

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Tofu ‘Hummus’ 

Do not be alarmed. This is very tasty and is a different twist on the well known classic. We added more sundried tomatoes and parsley to garnish.

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Creamy Spinach & Mushroom

This was a great substitute for the real deal! Creamy food is something you really miss as a vegan and this filling filled this void.

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