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Be inspired every day with Living North
February 2021
Reading time 3 minutes minutes
A luscious bomb of flavour for a healthy Shrove Tuesday.
4 (8 pancakes)
  • 125g flour
  • 10g baking powder (2 teaspoons)
  • 150 ml oat milk
  • 2 Tablespoons Yondu Vegetable Umami
  • 1 small carrot, peeled and shredded (50g)
  • ½ small courgette, shredded (70g)
  • 30g fresh spinach
  • chopped 20g sunflower seeds (2 tablespoons)
  • Black pepper and olive oil

1. In a bowl combine flour, baking powder, oat milk and Yondu and stir until smooth. It will look a little thick, but don’t worry.

2. Add shredded carrot, courgette, spinach, sunflower seeds and black pepper (optional). Stir well and let rest for 4 minutes before cooking.

3. In a skillet over medium-low heat, drizzle a few drops of olive oil and make the pancakes as follows: Carefully place two tablespoons of batter in the skillet and shape the edges to make the pancakes as round as possible. Cook for 3 minutes, then flip and cook 3 more minutes on the other side.

4. You can serve your Veg Joy pancakes with Mexican style pico de gallo: Chopped tomato, chopped onion, chopped parsley, a drizzle of Yondu, a drizzle of lemon juice and a drizzle of olive oil.

Notes/tips: For a gluten free version use your favourite gluten free flour but only 100g instead of 125g. You can also use whole wheat flour or any other flour that you like.

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