Savoury Veggie Pancakes (Vegan)

I love brunch. I’ve written about it before. I love waking up without an alarm on a weekend, making a nice coffee and having the time to make a yummy breakfast. Bliss. Mayble I’ll watch some TV. Maybe I’ll read my book. Maybe I can sit outside. Ahh weekends J

Usually I would feel like something sweet such as pancakes, waffles or porridge, but sometimes I want savoury. Now, usually savoury breakfast items would be limited to toast (there’s nothing wrong with toast especially when it has avocado on top), but I decided I wanted something with veggies and I also wanted to do a bit more cooking than making toast!

Flaxseeds are a fantastic option to replace eggs. Chia seeds work really well. You just need to add some milk (your choice which or water) and set aside for as long as you can to thicken up.

I had some left over broccoli and sweetcorn in the fridge, half a courgette and hey-presto! With a little creativity these savoury pancakes were born.

I mixed the two tablespoons of self-raising flour with the vegetables, not to the batter. This is to coat all the vegetables with the flour, which allows them to mix better with the batter.

I topped them off with avocado and cherry tomatoes. So good.

 

Ingredients

Makes 7 Pancakes

  • 100 g Cooked Sweetcorn
  • 75 g Cooked Broccoli
  • 30 g Spring Onion
  • 50 g Grated Courgette
  • 1 Tbsp Flax Seed + 2 Tbsp Soy Milk
  • 100 g Spelt Flour
  • 1 Tsp Baking Powder
  • 2 Tbsp Self-raising Flour
  • 250 ml Soy Milk
  • Salt and Pepper
  • Oil/oil Spray (for frying)

Method

  • Mix the flax seeds and milk in a small bowl and set aside
  • Mix the sweetcorn, broccoli, spring onion and courgette in a large bowl
  • Add the self raising flour to the vegetables and mix well
  • In another bowl combine the spelt flour, baking powder, soy milk and flax seed mix to make the batter
  • Add the batter to the vegetable mix
  • Season with salt and pepper
  • Spray a frying pan with a little oil and fry the pancakes for a few minuets on each side until golden brown

| Per Serving | 110 Cals | 4.4 g Protein | 18.3 g Carbs | 1.7 g Fat |

Energy Balls/Raw Brownie Bites

These energy balls are a staple in my house. I actually have the cutest little container where I keep a few with me at all times.

*told you*

They genuinely do give me the energy to keep going when I feel like I’m flagging in the middle of the day, or work great as a quick pre-workout snack. Not to mention the many other benefits which I have decided to outline below:

1) Yummy
2) Refined sugar free
3) Source of protein
4) Source of healthy fat
5) Contains fruit
6) Healthy snack
7) Tastes like chocolate
8) Cheap (*Ahem* compared to some brands)
9) Easy to make
10) Only three ingredients
11) Can double up as desert/raw brownies

The downsides:

1) You need to make them yourself

2) You will become addicted

Have I convinced you yet?

One thing I will say is that it helps to have a decent blender. If you have a weak one/smoothie maker – fear not! I have options! You can either sub the nuts for pre-made nut butter, or you just have to take some time blending the nuts and not let your blender over heat. If it starts getting hot and making a terrible screeching sound its probably a sign to stop! (I speak from experience and two blenders later…)

For this recipe I use almonds, but you can use any nuts you like! Peanuts work really well. If you don’t have cocoa nibs unsweetened cocoa powder works just as well.

Sometimes I add a sprinkle of cinnamon and if I’m feeling extra fancy I will decorate them too with icing sugar, cocoa powder or ground nuts.

Ingredients

12 Servings

• 100g Almonds
• 200g Dates
• 50g Cocoa Nibs

Method

• Blend almonds until smooth
• Grind cocoa nibs
• Add cocoa nibs and dates to the blender
• Blend well
• Split mixture into 12 portions
• Form into balls
• Store in a airtight container in a cool dry place

| Per Serving | 119 Cals | 3 g Protein | 13 g Carbs | 6.5 g Fat |