Savoury pancakes with spicy OGGS and roasted tomatoes
Ingredients
For the pancakes:
190 g plain flour
1 tsp baking powder
125 ml OGGS Aquafaba
3 tbsp olive oil
A squeeze of lemon
75 ml milk oat milk
Vegan butter for cooking
For the roasted tomatoes:
200 g cherry tomatoes
1 tbsp olive oil
Sea salt
For the spicy OGGS:
1 bottle OGGS
1 red onion, chopped finely
2 cloves garlic sliced
1 / 2 courgette chopped up finally
Pinch chilli flakes
2 tsp smoked paprika
1 tsp cumin seeds
1 tbsp rose harissa
Sea salt & black pepper
Instructions
1. For the pancakes:
Combine all the dry ingredients together in a large bowl.
2. Next, whisk up your OGGS® Aquafaba in a clean bowl for 30 seconds until it’s pale and frothy and then add the oil, lemon juice and milk
3. Add the dry mixture to the wet mixture, little by little, until you’ve made a smooth thick batter
4. Rest the pancake batter in the fridge for 30 minutes
5. Heat a non-stick frying pan over a medium heat and add a knob of margarine.
6. Once melted, add a small ladleful of batter into the frying pan and smooth into a rough round with the back of the ladle (makes 6)
7. Wait until the base of the mixture sets and the top begins to bubble, then flip it over and cook until both sides are golden brown. Repeat until all the batter is used up Serve with lashings of your favourite toppings.
8. To roast the tomatoes: Add the tomatoes, oil, salt and pepper to a baking tray and bake for approx. 25 minutes until soft and browning at the edg
9. For the OGGS:
In a frying pan, add the oil and onion. Fry for approx. 8 minutes then add the garlic, courgette and spices
10. Fry for a further 3-4 minutes then add the rose harissa and season well
11. In a separate pan, cook the OGGS according to the instructions
12. Now add the OGGS to the onion mix and stir to combine
13. To serve top the pancakes with the spiced OGGS and roasted tomatoes