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.

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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!).

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Vegan Savoury Pancakes

Ingredients (6 pancakes)
Pancake batter:
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)

Mixed veggies:
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

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  • 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).

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  • Pour on the pancake batter and even it out on the vegetables, covering completely.

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  • 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.

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  • Repeat for the rest.

Serve warm with some fresh salad.

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Looking for a gluten-free version?
Try this savoury pancake recipe from the blog:

Sweet Potato Vegetable Pancake with Carrot and Spinach

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17 Comments

  • AikoVenus
    May 16, 2011 at 1:02 pm

    Ooh, those look so good! They remind me of those big Japanese pancakes/omelets that are always covered in sauce.

  • Millie
    May 16, 2011 at 4:58 pm

    I copied the recipe…I must try this.

  • blessedmama
    May 21, 2011 at 12:25 am

    Those look great. I've yet to try savory pancakes, but I've thought of them. Now to get the family on board…

  • Janna Renee
    May 21, 2011 at 3:08 pm

    this is such an interesting take on pancakes! my hubby doesn't like sweets, so he'll probably love this!

  • Leaking Moonlight
    May 23, 2011 at 7:10 am

    Not only did we inhale these right off the pan for dinner, we ate them again reheated in the oven for breakfast. Thank you, and a big hug!

  • Soypunk
    May 24, 2011 at 9:45 pm

    I am going to try these this weekend! &lt;3<br />Thank you for this good idea 🙂

  • Sarah
    June 14, 2011 at 4:13 pm

    Very cool idea! Thanks for the recipe!

  • Anna
    July 22, 2011 at 10:10 pm

    I&#39;m trying these out for dinner tonight. Thanks for the recipe. 🙂 I usually add vegetables to potato pancakes, but I never though of using a pancake batter like this.

  • autovit
    July 23, 2011 at 4:52 pm

    Oh my God this looks so good and i`m sure that it is delicious too. I think it is not a very difficult recipe so i will give it a try, thanks a lot for sharing.

  • green food powder
    August 3, 2011 at 9:29 am

    Vegetables spread over a pancake batter is a healthy dish.

  • Ziph
    June 23, 2012 at 12:39 pm

    I deveganified it mainly for convenience. (Sorry but it turned out really nicely.<br /><a href="http://kacookbook.blogspot.com/2012/06/vegetarian-savoury-pancakes.html&quot; rel="nofollow"> See here </a>

    • Anonymous
      September 22, 2013 at 4:13 am

      This is a vegan website you moron!

  • Anonymous
    January 28, 2013 at 12:23 am

    Thanks for this inspiration! I used whole wheat flour and had to cut the batter with extra water because it was so thick, and it worked better for me to put the batter down in the pan first and then put the veggies on top of it. I also didn&#39;t sautee the mushrooms first; they still cooked and came out yummy. We drizzled the result with lemon tahini sauce. Fabulous!

  • Anonymous
    June 30, 2014 at 2:16 pm

    Something went very wrong, I&#39;m afraid. I cooked then exactly as stated but the pancake was gummy and unattractive. I&#39;m sure it&#39;s me — but can you think of some reason this might have happened? The batter seemed rather thick…is it supposed to be?

    • Lovlie
      July 4, 2014 at 6:52 pm

      Sorry to hear this. This batter is thicker than a crepe batter because it needs to hold the vegetables together. But if you are finding it a little too thick, you could try using just one cup of soy milk and one cup water instead of 2 cups soy milk. In that case, I would omit the baking soda and only use the 2 teaspoons of baking powder. Let me know if this works better.

  • Anonymous
    July 19, 2015 at 6:41 pm

    Hi! We are soya free – what milk could I use as an alternative? Thanks!

  • Lovlie Veganlovlie
    July 20, 2015 at 7:53 pm

    You can use coconut milk or almond milk. Or just use water for a lighter texture. I have another version of vegetable pancake which you can also try, it's gluten-free too. http://www.veganlovlie.com/2015/04/vegetable-pancakes-with-carrot-spinach.html

Comments are closed here.

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