This vegan pancake with sour cream and avocado is a really easy lunch with one of my favourite herbs, turmeric! I had mine with fried potatoes, avocado and salad, but you can change up the toppings – the secret is the gram flour which is brilliant for making pancakes and omelettes.
Ingredients
150 gram (chickpea) flour
225g plant milk
Teaspoon turmeric
Teaspoon salt
Crushed or minced garlic clove
1 avocado, sliced
5 small potatoes, parboiled and cut into small cubes
150g cashews, soaked for at least two hours in water
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1 teaspoon nutrititional yeast
1 teaspoon salt
Method
First make the sour cream. Place the cashews, mustard, lemon juice, nutritional yeast and salt in a blender and pulse till you achieve a smooth cream.
Then make the turmeric pancake batter by combining the flour, milk, turmeric and salt till they form a smooth batter.
Next, heat a little olive oil and gently fry the garlic for a couple of minutes, then add to the pancake batter. Pour the batter into the frying pan and let it cook for two or three minutes till the top seems firm, then flip over.
At the same time, heat a little olive oil in a separate pan and gently fry the potato cubes till golden.
Serve the pancake topped with the potatoes, sour cream, sliced avocado and salad.
If you like this, try our vegan comfort food recipes – shepherd’s pie and twice baked potatoes.