Vegan Pancakes
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.
