Savoury Pancakes with Spinach Batter and Tomatoes
Looking for a quick filling lunch with a difference? then look no further at this recipe for Savoury Pancakes with Spinach Batter and Tomatoes. Pretty cheap too...
Alternatively, add leftover cooked vegetables to the batter, eg peppers, broccoli, courgettes, diced potatoes, peas...
175ml/6fl oz soya milk
175ml/6fl oz water
175g/6oz plain flour (use all white or half each of fine wholemeal and white)
2 tbsp chickpea flour (also known as gram or besan flour - available from large supermarkets, health food shops and Asian grocers)
1 tsp baking powder
1 tbsp sunflower oil
Pinch of salt
Additional oil for frying - or low-cal spray if using non-stick pan
1/8 tsp ground nutmeg
Optional: 2-3 tbsp nutritional yeast flakes
2 large handfuls of well-washed spinach or chard, chopped fine - they need to cook quickly when you fry the pancakes. If the stalks are thick, chop them very fine
4 tomatoes, sliced
Small block of vegan cheese, grated
1. Make the batter. Place all of the batter ingredients, except the oil for frying, in a blender and blend until smooth. Alternatively whisk by hand until there are no lumps. Add the finely shredded spinach/chard, mix in and set aside. Pre-heat your grill to medium.
2. Heat the frying pan until a small drop of water dropped on it spits! Then add a little oil. Drain off any excess (or use low-cal spray, as above).
3. Pour enough of the batter mixture in to the frying pan to cover the bottom. Smooth out the mixture using a spatula.
4. Fry on one side for a couple of minutes. Loosen the edges with a spatula and if you are able to, carefully flip. Fry the flip side for another minute or until done (alternatively, if the pancake is too thick to flip, place the pan under the grill for a couple of minutes to cook the top).
5. Arrange the sliced tomatoes on the top of the pancake. Sprinkle with vegan cheese plus salt and pepper to taste. Place back under a heated grill to soften the cheese and lightly brown the tomatoes.
6. Repeat to make 4 pancakes, keeping each one warm in the oven in the meantime, or serve immediately with some vegan mayo or chutney.
Give us your email address and we'll deliver delicious animal free recipes straight to your inbox each week.
What originally started life as the VVF’s subscription-based vegetarian recipe club, has become a bound, colourful introduction to vegetarian & vegan nutrition, with an emphasis on getting your essential vits through veggies.
This Nut-Stuffed Mushroom recipe is adapted from Vegetarian Cooking Without...
The dried chestnuts give the rice a sweet and extra nutty flavour. This is...
A creative and easy way to use cooked wholegrains - tasty, healthy,...
Men's Extra: 1 tsp peanut butter (32 cals)
A divine alternative to traditional roast potatoes. Serve with one of our...
Can't find what you're looking for? Ask Jane, our vegan guru!
Do you have a wonderful vegetarian recipe idea?
Got a veggie cookery quandary or vegan dietary dilemma that's not answered here?
Want to know more about vegan nutrition?
Want to find out more about going veggie?
Jane@vegetarian.org.uk or call 0117 9705190.