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Easy vegan pancakes with avocado, dill courgettes and hummus filling
If you don’t have all ingredients for the filling you can also try them with mushrooms or other vegetables. It’s up to your creativity.
INGREDIENTS (2 pancakes):
- 1/4 cup of self raising wholemeal flour
- 1/4 cup of gram flour (chickpea flour)
- 3/4 Cup of soy milk or any plant-based milk
- 1/4 tsp salt
- 1/4 tsp garlic powder/granules
- 1 small avocado
- 1 small courgette (zucchini)
- Some dill
- 1 tbsp lemon juice
- Some garlic (or garlic powder/granules)
- Soy sauce
- Hummus (bought or make your own variety, see recipe here)
Start with cutting deseeding an avocado and cut into small cubes and set aside. Do the same with the courgette and fry in a bit of oil, lemon juice, soy sauce and garlic. Once they soften turn down the heat and add some fresh cut dill to it. Set aside as well.
Now either whisk all pancake ingredients in a bowl or if you feel lazy like me just combine then in a small blender. Add some oil to a non-stick pan (make sure the whole surface is covered, you can spread the oil in the pan with a kitchen towel), switch the hob to medium heat and pour half of the mixture into the pan. Make sure it's only a thin layer. Fry on both sides (flip them like you would with pancakes).
When they are done put them on a flat surface. In the middle of the pancakes add hummus, the dill courgettes and avocado in a row. Fold over the top of the pancake and roll it in. Serve in its own or with a salad on the side. Enjoy!
If you would like to try sweet pancakes for dessert then check out these vegan blueberry yoghurt pancakes with almonds.
More Vegan Breakfast recipes