Image Source from nerdmaker

Easy Savoury Vegetable Pancakes (Vegan)

Pancakes are often associated with sweet toppings and indulgent flavours, but they can also be a delightful savoury dish that’s perfect for any meal of the day. These Easy Savoury Vegetable Pancakes are not only vegan but also packed with nutrition and flavour. They make a quick and convenient option for breakfast, lunch, or dinner, and they are versatile enough to accommodate whatever vegetables you have on hand.

Ingredients

For the Pancake Batter:

• 1 cup chickpea flour (besan)
• 1 cup water (adjust as necessary for desired consistency)
• 1 teaspoon baking powder
• 1 teaspoon ground cumin
• ½ teaspoon turmeric powder
• Salt and pepper to taste
• A pinch of red pepper flakes (optional, for a bit of heat)

For the Vegetable Filling:

• 1 medium courgette (zucchini), grated
• 1 carrot, grated
• 1 small red onion, finely chopped
• 1 bell pepper (any colour), diced
• A handful of fresh spinach or kale, chopped (optional)
• Fresh herbs (such as parsley, coriander, or chives), finely chopped

To Serve:

• Vegan yoghurt or a dollop of hummus
• Fresh avocado slices
• Additional herbs or a sprinkle of nutritional yeast

Method

Step 1: Prepare the Batter

In a mixing bowl, combine the chickpea flour, baking powder, ground cumin, turmeric powder, salt, and pepper. Gradually add the water, whisking until you achieve a smooth, pourable batter. The consistency should be similar to that of traditional pancake batter. If it seems too thick, add a splash more of water. Allow the batter to rest for about 10 minutes while you prepare the vegetables.

Step 2: Prepare the Vegetables

In a separate bowl, mix together the grated courgette, carrot, chopped onion, diced bell pepper, and any additional greens you wish to include. Season lightly with salt and pepper. The vegetables can be varied according to your taste or what is seasonal; just ensure they are chopped small enough to mix well with the batter.

Step 3: Combine and Cook

Fold the vegetable mixture into the rested batter until everything is well coated. Heat a non-stick frying pan or skillet over medium heat and add a splash of oil to lightly grease the surface.

Using a ladle, pour a generous amount of the batter onto the pan, shaping it into a round pancake. Cook for around 3-4 minutes on one side until bubbles form on the surface and the edges start to look set. Carefully flip the pancake and cook for another 2-3 minutes until golden brown and cooked through.

Repeat the process with the remaining batter, adding more oil to the pan as necessary.

Step 4: Serve

Once cooked, serve the savoury vegetable pancakes hot with a dollop of vegan yoghurt or hummus, slices of fresh avocado, and a sprinkle of your favourite herbs. These pancakes are excellent on their own or as a side dish and can be enjoyed warm or cold.

Tips and Variations

• Add Protein: For an added protein boost, consider mixing in a tablespoon of nutritional yeast or some cooked lentils.
• Spice It Up: Adjust the spices to your taste. Adding curry powder, smoked paprika, or even a splash of soy sauce can elevate the flavours even further.
• Make Ahead: These pancakes can be made in advance and reheated in the oven or on a skillet for a quick meal option later.
• Freezing: They freeze well! Cooked pancakes can be stacked between sheets of parchment paper and stored in an airtight container for up to 3 months. Simply reheat in the oven or on a skillet.

These Easy Savoury Vegetable Pancakes are a fantastic way to sneak in your daily serving of vegetables whilst still indulging in a comforting meal. Perfect for busy weeknights or leisurely brunches, they epitomise the notion of ‘healthy eating’ without compromising on taste. Enjoy!

No items listed in the response.