Vegan Pesto Savory Pancakes
Ingredients
- 2/3 cup chickpea flour
- 2/3 cup plant-based milk
- 1/2 tablespoon flaxseed
- vegan tomato pesto
- onion powder
- lemon
- 1/2 teaspoon baking powder
- mashed cauliflower, about 1/2 head
- sweetcorn from one cob
Preparation
Prepare the mashed cauliflower if not already done by boiling and mashing about half a head.
In a bowl, mix dry ingredients: chickpea flour, baking powder, and onion powder.
In another bowl, combine wet ingredients: plant-based milk, flaxseed, lemon juice (or zest if preferred), and vegan tomato pesto.
Add the mashed cauliflower and sweetcorn to the wet mixture and stir well.
Combine the wet and dry mixtures to form a batter.
Heat a skillet or pan over medium heat, grease if necessary, and cook the batter in portions to form pancakes until golden brown on both sides.
