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These are a staple in our household. They are a great alternative to eggs and taste absolutely delicious. You could eat them as they are or add to wraps and sandwiches like you would a veggie burger. If you have allergies to eggs, like we do in our household, then these are an excellent alternative to omelettes.
Savoury Pancakes ~ Spinach and Carrot
Category Vegan Recipes - The SBL Kitchen
* I use a non-stick cast iron skillet that works wonders for frying.
Feel free to experiment with different vegetable additions. You could substitute spinach for a small grated zucchini, or keep it simple by just adding onion without any other vegetables. You could omit vegetables all together and add only herbs and spices for a plain besan flour pancake.
Best eaten fresh but they last in the fridge for the next day.
- 1 medium carrot grated
- 1 small diced onion
- 5 small frozen spinach portions
- 1 tsp salt
- ½ tsp curry or any other spices/herbs of choice
- 2 cups besan flour (chickpea flour)
- 2 cups water
- Oil for frying
- Over low heat, place frozen spinach portions in small pot and cover for about 5 minutes until melted down
- Place all remaining ingredients in a bowl and mix thoroughly until no lumps remain in the flour. Use a fork to crush any lumps that haven’t integrated.
- Prepare a non-stick pan* on your stove on low heat. Place a small amount of oil, enough to coat the pan for frying. Wait until pan is very hot and using a ladle, scoop one spoonful of the mixture at a time into the pan.
- Wait a couple of minutes until you see bubbles forming on top of the mixture, then using a spatula flip the pancake over and cook the other side for the same amount of time.
- The pancake should look firm when cooked all the way through and golden brown on both sides.
- Repeat process until no mixture remains.