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


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


  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.

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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.



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