Carrot and Onion Pancakes

If you prefer a smoother pancake put the batter mixture through a blender before step 2. Serve 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.

  • Makes 6 pancakes

  • Preparation 5 mins

  • Cooking 10 mins

Carrot and Onion Pancakes
  • Dairy-Free

  • Egg-Free

  • Vegan

Ingredients

  • 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

Method

  1. 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.
  2. 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.
Nutrition per serving
  • Calories

    178. kcal

  • Fat

    6.7g

  • Saturates

    1.0g

  • Protein

    7.5g

  • Carbs

    23.4g

  • Sodium

    38.2mg

  • Sugar

    (0.2)g

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