A great breakfast for kids who think they don't like eating vegetables!

  • Makes 6 pancakes
  • Preparation time 5 minutes
  • Cooking time 10 minutes
  • Vegan

Ingredients

120g wholemeal self-raising flour

2 tsp egg replacer (or 2 tsp gram flour mixed with 4 tsp water)

400ml soya milk

1 carrot, grated

1 onion, grated

Salt and pepper to taste

2 tbsp oil for frying


Method

  1. Mix the flour, egg replacer and soya milk to make a smooth batter. Place the carrot and onion onto a clean tea towel. Squeeze out as much liquid as you can, then add to the batter mixture. Season with salt and pepper to taste.

  2. Heat a little oil in a non-stick frying pan. Spoon in half a ladle of mixture and carefully spread it over the pan. Gently fry for five minutes on both sides, until golden.

Back to recipe list

 

Carrot and onion pancakes

Serving suggestions: with mushrooms and baked beans or get creative and make a face pattern with cress hair, carrot sticks for the mouth and fried aubergine for the eyes and nose.

Cook’s tip: if you prefer a smoother pancake put the batter mixture through a blender before step 2.

 
 
 
X
Warning

Cookies have been disabled on this site which means you may not have the best experience. If you want to enable functionality cookies please click below.
Find out more about cookies


Change settings  No_thanks


Privacy | | Contact | Press

The Vegetarian Society of the United Kingdom Limited
Parkdale, Dunham Road, Altrincham WA14 4QG

Registered Charity No. 259358
Registered Company No. 959115 (England and Wales)

Become a member of the Vegetarian Society and receive our magazine and special offers

We provide FREE information to schools, charities and other organisations. Please help us.