Vegan Pancakes with Sweet Paprika Vegetable Filling

These are the unsung hero of the store cupboard, made either sweet or savoury.

  • Preparation Time15 mins
  • Cooking Time35 mins
  • Serves6
  • DifficultyEasy

For the pancakes

300g self raising flour
1 tsp salt
1 tsp salt
250ml soya milk
50ml olive oil, plus extra for frying

For the sweet paprika vegetable filling

1 onion, peeled and diced
3 cloves of garlic, crushed
1 red pepper, diced
1 tsp smoked paprika
300g squash, peeled and diced
400g kidney beans, drained
200g sweetcorn

Whisk all the ingredients together for the pancakes. In a large frying pan drizzle some oil and allow to warm through, pour in some of the pancake batter & swirl it around so it covers the base of the frying.

Fry for a couple of minutes on either side, until golden brown.

For the filling place all the ingredients into a saucepan, bring to the boil then simmer for fifteen minutes. To serve, fold each pancake in half, then in half again and fill the two pockets with the filling.

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