Vegan Savoury Pancakes

By Ellie

1 Person

40 Minutes

0 Calories

Swap your sweet breakfasts with this breakfast of savory pancakes with a chickpea-lentil medley, mushrooms, and tomatoes. The recipe of crepe is simple, do not need too much kitchen things, you can enjoy the delicious crepe recipes! crepe recipes are not only for breakfast but also for lunch and dinner. Of course, homemade crepe recipes are not only delicious but also healthy. If you think this recipe is great, please bookmark it and share it with your friends.

Ingredients

For the mushrooms

Handful fresh parsley, chopped
1 small avocado, halved then sliced
1 tsp. balsamic vinegar
2 tbsp. vegetable broth or 2 tbsp olive oil (optional)
1 tsp. freshly chopped parsley
1 garlic clove, finely minced
2 large flat mushrooms

For the chickpea-lentil medley

1 tsp. dried thyme
¾ vegetable stock cube
2 small garlic cloves, finely minced
1 medium shallot, finely chopped
100g cherry tomatoes, chopped
50g spinach
100g cooked chickpeas and green lentils

For the pancakes

pinch of salt
200ml unsweetened almond milk
70g self-raising flour

Method

01

Preheat oven to 200ºC / 400ºF then place mushrooms on parchment paper and bake in the oven for 20 minutes.
02

Combine minced garlic, balsamic vinegar, parsley, and vegetable broth (or olive oil) in a small bowl to make a dressing. Toss the cooked mushrooms in the dressing then set aside and keep warm.
03

Sift the flour then add to a food processor alongside the almond milk and salt. Blitz to make a smooth batter. Add a spray or two of non-stick spray to a small non-stick frying pan. Once hot, pour around three tablespoons of the batter into the pan and cook over medium heat until bubbles appear on the surface of the pancake. Flip the pancake over and cook on the other side until golden brown Repeat the process until you use up the batter. Keep the pancakes warm and set aside.
04

For the chickpea medley, heat a small splash of water (or oil if you prefer) in a frying pan. Add the shallots and garlic and saute until soft. Add the chopped cherry tomatoes, thyme, and vegetable stock cube. Stir well then cook for 5-6 minutes, adding small splashes of water if the pan gets too dry. Add the cooked chickpeas and lentils and cook for 2 minutes to heat through. Add the spinach, and once it wilts, take it off the heat.
05

Serve the chickpea-lentil medley with the pancakes, mushrooms, and avocado. Add fresh cherry tomatoes if you desire and garnish with parsley.

Related Tags

Vegan Savoury Pancakes

3.7

( By Ellie )

01 Information

Grade easy
Serving 1 serving
Prep Time 10 Mins
Cook Time 30 Mins
Total Time 40 Mins

02 Ingredients

For the mushrooms

Handful fresh parsley, chopped

1 small avocado, halved then sliced

1 tsp. balsamic vinegar

2 tbsp. vegetable broth or 2 tbsp olive oil (optional)

1 tsp. freshly chopped parsley

1 garlic clove, finely minced

2 large flat mushrooms

For the chickpea-lentil medley

1 tsp. dried thyme

¾ vegetable stock cube

2 small garlic cloves, finely minced

1 medium shallot, finely chopped

100g cherry tomatoes, chopped

50g spinach

100g cooked chickpeas and green lentils

For the pancakes

pinch of salt

200ml unsweetened almond milk

70g self-raising flour

03 Method

Step 1

Preheat oven to 200ºC / 400ºF then place mushrooms on parchment paper and bake in the oven for 20 minutes.

Step 2

Combine minced garlic, balsamic vinegar, parsley, and vegetable broth (or olive oil) in a small bowl to make a dressing. Toss the cooked mushrooms in the dressing then set aside and keep warm.

Step 3

Sift the flour then add to a food processor alongside the almond milk and salt. Blitz to make a smooth batter. Add a spray or two of non-stick spray to a small non-stick frying pan. Once hot, pour around three tablespoons of the batter into the pan and cook over medium heat until bubbles appear on the surface of the pancake. Flip the pancake over and cook on the other side until golden brown Repeat the process until you use up the batter. Keep the pancakes warm and set aside.

Step 4

For the chickpea medley, heat a small splash of water (or oil if you prefer) in a frying pan. Add the shallots and garlic and saute until soft. Add the chopped cherry tomatoes, thyme, and vegetable stock cube. Stir well then cook for 5-6 minutes, adding small splashes of water if the pan gets too dry. Add the cooked chickpeas and lentils and cook for 2 minutes to heat through. Add the spinach, and once it wilts, take it off the heat.

Step 5

Serve the chickpea-lentil medley with the pancakes, mushrooms, and avocado. Add fresh cherry tomatoes if you desire and garnish with parsley.

04 Author