Veg joy pancakes - with gluten free option
Servings
8 pancakes
Prep Time
30 mins
Ingredients
125 g plain flour
10 g baking powder (2 tsp)
150 ml oat milk (use gluten free oat milk if needed)
2 tbsp Yondu Vegetable Umami
1 small carrot, peeled and shredded (50 g)
½ small courgette, shredded (70 g)
30 g fresh spinach, chopped
2 tbsp sunflower seeds, chopped
Black pepper and olive oil
Instructions
1. In a bowl combine flour, baking powder, oat milk and Yondu and stir until smooth. It will look a little thick, but don’t worry.
2. Add shredded carrot, courgette, spinach, sunflower seeds and black pepper (optional). Stir well and let rest for 4 minutes before cooking.
3. In a skillet over medium-low heat, drizzle a few drops of olive oil and make the pancakes as follows: Carefully place two tablespoons of batter in the skillet and shape the edges to make the pancakes as round as possible. Cook for 3 minutes, then flip and cook 3 more minutes on the other side.
4. You can serve your Veg Joy pancakes with Mexican style pico de gallo: chopped tomato, chopped onion, chopped parsley, a drizzle of Yondu, a drizzle of lemon juice and a drizzle of olive oil.