Vegan beetroot pancakes with artichokes, rocket and tahini sauce

INGREDIENTS (2 pancakes):

Step 1:

• 1/2 cup water
• 1/2 cup plain flour or gram flour (gluten-free)
• 1/4 cup pickled beetroot
• 1/3 tsp salt
• 1/3 tsp garlic powder

Step 2:

• Chargrilled artichokes in oil
• Rocket
• Hummus (optional)

Step 3 tahini dressing:

• 5 tbsp water
• 2 tbsp tahini sauce
• 1 1/2 tbsp lemon juice
• 1/3 tsp garlic powder
• Salt to taste
• alternatively order our tahini dressings here

METHOD:

Step 1:

To make the pancake batter dd all ingredients from step 1 into a blender and blend until completely smooth. If you want to make them gluten-free then use gram flour (also called chickpea or besam flour) Best to let the batter rest for around 10 minutes, it will hold together better.

Then grease a pan by adding some oil and then distribute it evenly with a kitchen towel. Admittedly in my video I added too much oil (I was concentrating on filming the video rather than cooking, oops). Switch to high to medium heat.

When the pan is hot pour in the batter and distribute evenly.

Cook evenly on both sides. If you are confident you can flip the pancakes, or just turn them with a large turner.

Step 2:

Place the pancakes on a plate and then add chargrilled artichokes and rocked. You can also add a bit of hummus for extra flavour. Then roll them in.

Step 3:

Add all tahini dressing ingredients into a bowl and mix together until you get a smooth dressing. To make it more liquid add a tad more water.  Alternatively you can be the first to get our amazing tahini dressings on Kickstarter (we have 4 more days left!).

Enjoy!

And if you love crepes also check out my vibrant vegan spinach crepes here.