Carrot & onion pancakes

A lovely vegan recipe, great served 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.

• Preparation: 5 mins
• Cooking: 10 mins
• Serves: 6

What you need:

• 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

What you do:

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.

Cook's tip:

If you prefer a smoother pancake put the batter mixture through a blender before step 2.

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