Vegan Savoury Pancakes

   

With the the easter weekend and nothing decadent prepared yet, I wanted to make a super quick recipe! I of course reached for a French option, pancakes, but added a little twist on the classic favourite by making them savoury with a hint of Turkish spices and used what herbs and greens I could find in my fridge. They can be eaten right away, if, like me, you don’t have the willpower to wait. Check it out below:<3 <3 <3 Hit reply, I'd love to hear from you.

   

Ingredients

For the dough:

5 cups of pureed pumpkin
3-4 cups of cooked quinoa
4 tbsp all purpose GF flour
1 white onion, grated
1 cup fresh coriander
zest of 1 orange
zest of 1 lime
1 tsp of dried thyme
1-2 tsp salt (to taste)

For topping

2 tbsp olive oil
1 onion, thinly sliced
2 garlic cloves, minced
Handful of rosemary, basil and thyme thinly chopped
2 cups of thinly chopped kale
2 tbsp sumac spices
1/2 tsp of Baharat spices
salt and pepper to taste
1 cup of cooked chickpeas
Oil for frying

 

Method

 

1. In a small mixing bowl, stir together pureed pumpkin, quinoa and flour. Add in grated onion, coriander, orange and lemon zest, thyme and salt and pepper. Use your hands to shape the mix into small pancakes before placing them onto a plate. Set aside.
2. Heat the olive oil in a large frying pan over a medium heat and add onion and garlic until tender and fragrant, 3 to 5 minutes. Add herbs, kale spices, salt and pepper. Cook, stirring, until wilted, 3-4 minutes. Add in the chickpeas, cook for another minute.
3. Preheat oven to 180 degrees; have a baking tray ready to keep cooked pancakes warm in the oven.
4. Heat a large skillet over medium. Carefully rub skillet with oiled paper towel.
5. Place pancakes onto the pan, let them cook for 2-3 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 2 to 3 minutes more. Transfer to the baking tray; add the topping on each pancake and cook in oven for 15 minutes.
7. Serve warm. Pretty special stuff.