Savory Pancakes

By Ellie

4 Person

30 Minutes

405 Calories

Cheesy Vegan Savory Pancakes – The perfect way to start your morning! Loaded with cheddar cheese and green onions, these pancakes are flavor-packed and satisfying! Who can resist? 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

Oil to grease the pan
1/2 cup green onions , chopped
1 cup non-dairy cheese shreds
1 tsp. sea salt , more to taste
1 tsp. granulated garlic
1/2 tsp. baking soda
1 1/2 tsp. baking powder
1/2 cup cornmeal
1 1/2 cups all-purpose flour
2 tbsp. vegan butter , melted (sub neutral-flavored oil)
1 tbsp. apple cider vinegar (sub lemon juice)
1 1/2 cups soy milk , unsweetened (or any non-dairy milk)
2 tbsp. ground flax seed (mix with 5 tablespoons water)

Method

01

Preheat oven to 200 °F (93°C) - To keep cooked pancakes warm.
02

Prepare flax eggs in a small bowl and set aside about 10 minutes. It will thicken up and become gel-like.
03

In a medium bowl add the soy milk and vinegar. Set aside about 10 minutes. This creates a vegan buttermilk (It's normal to curdle).
04

In a large mixing bowl, add the flour, cornmeal, baking powder, baking soda, garlic and salt together. Whisk to combine well.
05

Add the prepared flax eggs, buttermilk, and melted butter to the large bowl and whisk until just combined. Don't overwork the batter. The batter will have some lumps. (the batter should be thick, but if it's too thick, add a small amount of milk and combine)
06

Now fold the cheese and green onions into the batter.
07

Heat a large non-stick skillet (or griddle) over medium heat for about 1-2 minutes. When pan is evenly heated, drizzle with oil and spread with a paper towel to coat evenly.
08

Scoop a 1/4 cup of batter into the skillet to form pancake circles (they don't have to be perfectly shaped). I usually cook four at a time. Cook the pancakes until you notice tiny bubbles/holes form on the top and the edges are somewhat firm (about 1-2 minutes).
09

Now flip your pancake and cook the other side about 1-2 minutes, until golden brown. Place cooked pancake on a baking sheet in the oven to keep warm.
10

Repeat until all the batter is gone. Drizzle oil in the pan before placing fresh batter down. (*If the pan gets too hot, it could burn the batter fast. Take the pan off the heat and let it cool for a minute before starting. Make sure to reheat evenly before adding fresh batter).

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Savory Pancakes

4.0

( By Ellie )

01 Information

Grade easy
Serving 4 servings
Calorie 405 Kcal
Prep Time 15 Mins
Cook Time 15 Mins
Total Time 30 Mins

02 Ingredients

Oil to grease the pan

1/2 cup green onions , chopped

1 cup non-dairy cheese shreds

1 tsp. sea salt , more to taste

1 tsp. granulated garlic

1/2 tsp. baking soda

1 1/2 tsp. baking powder

1/2 cup cornmeal

1 1/2 cups all-purpose flour

2 tbsp. vegan butter , melted (sub neutral-flavored oil)

1 tbsp. apple cider vinegar (sub lemon juice)

1 1/2 cups soy milk , unsweetened (or any non-dairy milk)

2 tbsp. ground flax seed (mix with 5 tablespoons water)

03 Method

Step 1

Preheat oven to 200 °F (93°C) - To keep cooked pancakes warm.

Step 2

Prepare flax eggs in a small bowl and set aside about 10 minutes. It will thicken up and become gel-like.

Step 3

In a medium bowl add the soy milk and vinegar. Set aside about 10 minutes. This creates a vegan buttermilk (It's normal to curdle).

Step 4

In a large mixing bowl, add the flour, cornmeal, baking powder, baking soda, garlic and salt together. Whisk to combine well.

Step 5

Add the prepared flax eggs, buttermilk, and melted butter to the large bowl and whisk until just combined. Don't overwork the batter. The batter will have some lumps. (the batter should be thick, but if it's too thick, add a small amount of milk and combine)

Step 6

Now fold the cheese and green onions into the batter.

Step 7

Heat a large non-stick skillet (or griddle) over medium heat for about 1-2 minutes. When pan is evenly heated, drizzle with oil and spread with a paper towel to coat evenly.

Step 8

Scoop a 1/4 cup of batter into the skillet to form pancake circles (they don't have to be perfectly shaped). I usually cook four at a time. Cook the pancakes until you notice tiny bubbles/holes form on the top and the edges are somewhat firm (about 1-2 minutes).

Step 9

Now flip your pancake and cook the other side about 1-2 minutes, until golden brown. Place cooked pancake on a baking sheet in the oven to keep warm.

Step 10

Repeat until all the batter is gone. Drizzle oil in the pan before placing fresh batter down. (*If the pan gets too hot, it could burn the batter fast. Take the pan off the heat and let it cool for a minute before starting. Make sure to reheat evenly before adding fresh batter).

04 Author