Be Good To Yo’self: Vegetable pancakes.

I try to make a new recipe every week and this week I was looking for something easy, quick, packed with veggies and delicious. I purchased Fearne Cotton’s Cook Happy, Cook Healthy a month or two ago and was yet to try anything from it. I plan my meals (blog post coming on this soon) on a Sunday and I decided to give this book a go. There is a section called Dinner In A Dash and the first recipe in it is these Veggie Pancakes. She suggests to make creamy avocado to serve with it, but, dare I say it, I am a tad over the avocado at the moment. So I instead looked in my fridge and saw that I had some sweet potato fries and tomatoes to use up.

The beauty of this recipe is that I can almost guarantee you will have most of the ingredients in your cupboard already. I had all but the broccoli, so this made it a very cheap meal indeed. I also made enough for two nights, thus reducing the price further. I’m not sure why I keep banging on about the cost but I have been trying to save more money recently, and I tend to spend a lot on food so this meal works well. I think it cost me 55p per night! Bargin-ous.

Can I just quickly add here that I am a massive love of colder, weather and dark nights but I makes taking blog photos so very hard!


 

To make these enough of these bad boys for two adults you will need:

125g white, or wholegrain spelt flour (I used white plain flour. It worked perfectly.)

1tsp baking powder

100ml of almond, rice or dairy milk. (I used rice.)

1 egg, beaten

75g raw broccoli florets (I used tender stem broccoli and used the stems as well.)

100g drained, canned, corn kernels (get salt free please!)

3/4 tsp of sea salt

1/4 tsp freshly ground black pepper

1tsp ground cumin

1 clove garlic, crushed

coconut oil to fry


1. Put the flour, baking powder, rice milk, egg, broccoli florets, sweet corn, sea salt and pepper, ground cumin and crushed garlic into you food processor and whizz up until it has a smooth batter texture.

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2. Heat two teaspoons of oil in a frying pan, on a medium heat. Once the oil is melted and hot add two level teaspoons (I added three heaped ones) of the batter to make one pancake.They will take a few minutes on each side and will turn golden brown.

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3. When done put the pancake to one side (somewhere it will stay warm) and repeat the process until all the batter has been used. The recipe said it will make between 8-10 pancakes. Mine made 6 really big ones.

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4. Serve with sweet potato fries and some tomatoes, or whatever the hell you want and enjoy!!

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These took me 20 minutes to make from start to finish and really are delicious. They would be fabulous to serve to children as being in a pancake disguises the amount of veggies they will be eating and who wouldn’t want to eat green pancakes.

Great job Fearne. I now cant wait to try out more of your recipes.

Other recipe posts that you may enjoy:

Banana and Cinnamon Loaf

Be good to yo’self: Butter Bean & Pesto warm salad

Pasta Arrabbiata

Ginger Lemonade

Green Falafel

Santorini Style Pasta

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