Savoury Pancakes with Spinach Batter and Tomatoes

Vegan

Looking for a quick filling lunch with a difference? then look no further at this recipe for Savoury Pancakes with Spinach Batter and Tomatoes.

Serves:

Time:

15 minutes

Ingredients:

Batter
175ml/6fl oz soya milk
175ml/6fl oz water
175g/6oz plain flour
2 tbsp chickpea flour (also known as gram or besan flour - available from large supermarkets, health food shops and Asian grocers)
1 tsp baking powder
1 tbsp sunflower oil
Pinch of salt
Additional oil for frying - or low-cal spray if using non-stick pan

Stuffing
2 large handfuls of spinach, washed and chopped
4 tomatoes, sliced
Small block of vegan cheese, grated

Method:

1. Make the batter. Place all of the batter ingredients, except the oil for frying, in a blender and blend until smooth. Alternatively whisk by hand until there are no lumps. With the batter in a large bowl, mix in the spinach.

2. Heat a small amount of oil in a frying pan until piping hot. Drain off any excess (or use low-cal spray, as above).

3. Pour enough of the batter mixture in to the frying pan to cover the bottom. Smooth out the mixture using a spatula.

4. Fry on one side for a couple of minutes. Loosen the edges with a spatula and if you are able to, carefully flip. Fry the flip side for another minute or until done (alternatively, if the pancake is too thick to flip, place the pan under the grill for a couple of minutes to cook the top).

5. Arrange the sliced tomatoes on the top of the pancake, then sprinkle with vegan cheese and salt and pepper to taste and place back under a heated grill to soften the cheese and lightly brown the tomatoes.

6. Repeat to make 4 pancakes, keeping each one warm in the oven in the meantime, or serve immediately with some vegan mayo or chutney.