Savoury Pancakes

“This is a great way to use up bits of leftover veg. You can use most veggies, even cooked veggies.”

Prep time - 20 minutes

Cook time - 20 minutes

Difficulty - Medium

Serves/makes - 2 portions

2 handfuls of whatever veg you have - I used leek and red cabbage, both finely sliced

Oil, I used sunflower

1/2c gram flour

1/2t bicarbonate of soda

1t stock powder

1t nutritional yeast (optional)

Salt, to taste

1/2c water

1t apple cider vinegar (or white wine vinegar)

A little Tabasco sauce (optional)

1t ground cumin (or other spice)

1t dried oregano (or other herb)

1/2 can kidney beans, drained

Sesame seeds (optional)

Heat the oil in a small frying pan in a medium heat. Add the leek and fry for a few minutes until it is soft. Add the cabbage and allow it to continue cooking whilst you make the batter.
In a jug or bowl mix the gram flour, bicarbonate of soda, stock powder, nutritional yeast, salt and water. Mix well removing any lumps. Add the vinegar plus any spices or herbs you are using.
Pour this into the pan, with the kidney beans, mixing this with the vegetables already in the pan. Sprinkle with sesame seeds.
Allow this to cook on a low to medium heat, adding small amounts of oil on the outer edges of the pancake.
Use a spatula to lift the edges of the pancake making sure oil is getting underneath the pancake and to the centre. This will ensure it doesn’t burn and is loose enough to be flipped.
Once the base is cooked you can either flip it and fry the other side. Or you can put it underneath a grill to cook the top. Cook until both the top and bottom are golden brown.
Serve immediately.