Vegan Cheese,Sweetcorn,& Spring Onion Pancakes
Ingredients
300g Gluten free self raising flour (we use Doves Farm)
3 tbs Ground flax seed
6tbs of Sparkling water
300ml of Dairy free milk (we used potato milk)
100ml Sparkling water
100g of Plant-based smoked cheese
40 g approx 2 Spring onions, finely chopped
1 tbsp Mild olive oil
plus extra for frying
1tsp Salt
130g Sweetcorn
1tsp Mustard powder
Itsp Gluten free baking powder
Topping
2 spring onions, finely chopped
200g Sweetcorn
1/4-1/2 Finely chopped red chilli.
1 tbs Plant-based butter
Sea salt for seasoning
Method
In a small bowl add 3 tbs of ground flaxseed and 6 tbs of sparkling water. Mix well and set aside (leave for min 10 minutes).
In a large bowl, add the flour,baking powder, mustard powder,salt.Next add 1tbsp of oil, milk, sparkling water and dairy free milk (we used potato milk). Mix well,then add the plant-based smoked cheese, spring onions and sweetcorn, mix again.
Heat up a non stick pan with a little oil, add 2 tbs of the batter at a time, wait until lots of little bubbles form on the top of the pancake before turning the pancake to cook on the other side.
When all the pancakes are cooked. Using the same non stick pan heat/melt the plant based butter and add the finely chopped spring onions, sweetcorn,finely chopped red chilli and season with salt. Fry for a couple of minutes, stirring continuously. Serve with the pancakes and plant based creme fraiche.