Savoury Veggie Pancakes
Recipe for vegan savoury pancakes, loaded with vegetables. Easy tasty eggless pancake recipe. Vegan pancake recipe. Gluten-free pancake version also available.
I’ve made these vegan savoury pancakes a few times for weekend brunches but have never featured them before. That’s because by the time they are ready, I’m already starving, so I don’t think about taking a picture. But yesterday I thought I had to post this because they are such a nice brunch.
Like every Sunday, I sleep in until around midday (uhum!). And cosy homemade brunches are most welcomed. Most of the time, I like sweet brunches on the weekend, like muffins, scones, some sweet crepes or pancakes. Yesterday morning however, my sis wanted a savoury one. So, as she was going to help me do them, I decided to take some shots as we go through. So here you go! We had a magnifique Sunday brunch (umm, at 3pm!).
Vegan Savoury Pancakes
Ingredients (6 pancakes)
2 cups (220g) plain flour
2 teaspoons baking powder
1 teaspoon salt (or to taste)
2 teaspoons turmeric powder
1 tablespoons nutritional yeast (optional)
2 cups soy milk
2 tablespoons vinegar ( I used apple cider vinegar)
1/4 green pepper, 1/4 red pepper, 1/4 yellow pepper (sliced)
2-3 stalks spring onions
2 small carrots (grated)
3 – 4 fresh mushrooms
2 green chillies (chopped)
3-4 fresh tomatoes
- To make batter, mix the vinegar to the soy milk, let stand for a few minutes.
- Add all dry ingredients for the batter in a bowl.
- Pour in the soy milk mixture and mix well.
- In a skillet or non-stick pan, toss the fresh mushrooms in some oil on medium heat. Remove and set aside.
- You can use the same pan to make the pancake or use a pancake pan, make sure it’s dry and lightly greased with some oil.
- Begin heating on low, place vegetables on pan, the size you want to make the pancakes (about 20 cm diameter).
- Pour on the pancake batter and even it out on the vegetables, covering completely.
- Leave to cook for about 1 minute (you can increase the heat to medium), until small bubbles start forming around the edge and pancake is firm enough to be flipped over.
- Turn pancake on the other side and cook for another 1-2 minutes.
- Repeat for the rest.
Serve warm with some fresh salad.
Looking for a gluten-free version?
Try this savoury pancake recipe from the blog: