Feeling inspired I decided today’s lunch was going to be something special. So I tried my first attempt at a savoury vegan pancake, using our egg free pancakes recipe.
For my vegan pancake I used a sieved flour mixture of buckwheat and gram flour then whisked in naturally sparking water (San Pellegrino) to make a batter. I just did this by guess work to give me enough batter for one pancake. I added a ladle of the batter to a hot frying pan, with a little olive oil in, cooked and tossed the vegan pancake until brown on both sides.
NB. If you need exact weights for ingredients see the egg free pancakes recipe
To accompany the vegan pancake, in a small frying pan I toasted some cumin seeds until popping, then added some tinned chickpeas and cooked until soft. Once soft I added a few prawns, a grated carrot, 1 small tomato, seasoning and some chopped fresh curry herb from my garden. I cooked the mixture for a few minutes until warmed through, when the pancake was ready I added half the juice of a lime for an extra zing to the mixture and served.
My first attempt at the pancake was a little thick but it was very tasty, especially for just 10 mins in the kitchen and I cant wait for the next time vegan pancakes are on the menu.