Recipes
Full English vegan pancake
Turn pancakes into a meal with our Plant Based range plus loads of colourful, fresh vegetables
Turn pancakes into a meal with our Plant Based range plus loads of colourful, fresh vegetables
(3 votes)
Cook: 30 Mins
Serves: 4
Price: £1.92 per serving
Nutritional Information
Each 277g serving contains
Energy
1183kj
283kcal
1183kj
283kcal
14%
Fat
8.6g
8.6g
Med
12%
12%
Saturates
1.7g
1.7g
Med
9%
9%
Sugars
1.9g
1.9g
Low
2%
2%
Salt
1.19g
1.19g
Med
20%
20%
of your reference intake.
Typical energy values per 100g:
427kj/102kcal
Typical energy values per 100g:
427kj/102kcal
Ingredients
4 Plant Based Meat-Free Sausages
250g pack Extra Special Baby Portobello Mushrooms
4 This Isn’t Bacon Plant-Based Rashers
100g vine-ripened cherry tomatoes
100g baby leaf spinach
150g self-raising flour
½tsp baking powder
290ml unsweetened oat milk alternative
1tbsp rapeseed oil
10g flat-leaf parsley, chopped
Method
1
Preheat the oven to 200C/180C Fan/Gas 6.
2
Put the sausages on a baking tray. Roast in the oven for 10 mins, adding the mushrooms after 5 mins.
3
Add the ‘bacon’, cherry tomatoes and spinach to the tray. Season with pepper and return to the oven for 10 mins until the rashers are crisp and the toms are starting to burst.
4
Meanwhile, mix together the flour, baking powder and oat milk alternative in a jug. This will make it easier to pour the batter into the pan.
5
Heat a little of the oil in a nonstick frying pan over a medium setting, then add enough batter to create a pancake 2-3mm thick, tilting the pan to cover the base evenly. Cook for 1-2 mins until the pancake no longer sticks, then flip carefully with a fish slice and cook for 1 min more.
6
Repeat until you have 4 pancakes, then put on individual warmed plates.
7
Divide the sausages, bacon and veg between the pancakes. Sprinkle with the parsley to serve