Carrot & onion pancakes
A lovely vegan recipe, great served with mushrooms and baked beans or get creative and make a face pattern with cress hair, carrot sticks for the mouth and fried aubergine for the eyes and nose.
- Preparation: 5 mins
- Cooking: 10 mins
- Serves: 6
What you need:
- 120g wholemeal self-raising flour
- 2 tsp egg replacer (or 2 tsp gram flour mixed with 4 tsp water)
- 400ml soya milk
- 1 carrot, grated
- 1 onion, grated
- Salt and pepper to taste
- 2 tbsp oil for frying
What you do:
- Mix the flour, egg replacer and soya milk to make a smooth batter. Place the carrot and onion onto a clean tea towel. Squeeze out as much liquid as you can, then add to the batter mixture. Season with salt and pepper to taste.
- Heat a little oil in a non-stick frying pan. Spoon in half a ladle of mixture and carefully spread it over the pan. Gently fry for five minutes on both sides, until golden.
Cook's tip:
If you prefer a smoother pancake put the batter mixture through a blender before step 2.
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Vegetarian Society
The Vegetarian Society is a registered charity committed to promoting the health, environmental and welfare benefits of a vegetarian diet.
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