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.
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)
- 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 |