Pancakes – such a great staple recipe. We often have sweet pancakes for breakfast and whilst I’ve yet to create a family friendly egg-free and dairy-free savoury crepe filling, I’ve always wanted a savoury brunch/lunch style pancake in our repertoire.
These lovely flat Dutch style pancakes are inspired by our trip to the Pancake House at Center Parcs, which for us was a total revelation. Never before (or again) have we had the opportunity of eating egg and dairy free pancakes in a restaurant!
These Dutch style pancakes are basically a fluffy pancake batter topped with savoury morsels of choice; I used a combination of veggie sausage, sautéed onion and mushroom, and fresh tomato to give a Full English Breakfast effect. Little S had normal sausage and sweet corn as Dee’s brand veggie sausages and burgers may contain nuts and she HATES mushrooms and onions! Served with a side a baked beans, these fluffy but also crisp around the edges savoury pancakes make a truly delightful lunch or brunch.
Dee’s Wholefoods kindly contacted me and asked me to review their products and perhaps produce a recipe for them. I’d say their savoury leek and onion sausages make a fantastic addition to these egg and dairy-free savoury pancakes. Their herby, aromatic flavour and pleasing texture make them a great addition to a recipe or delicious eaten alongside some wonderful roasted ratatouille and mashed potato, as shown below.
Dee’s Wholefoods is a brand worth championing. With fully vegan credentials they produce some thoroughly delicious and interesting vegan ready meals and products. Their veg pots are particularly tasty and a great quick meal in the office or before heading out for my evening yoga class. The Thai veg pot is rich with lentils and squash and packs a real punch of flavour and (be warned!) spice! It’s a rare thing of a ready produced meal where you feel quite healthy having eaten it! Well done Dee’s you fill a space in the market with some truly tasty and inspired products, just a pity of the blanket nut warning on all.
(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)
250g self-raising flour, sieved
1 tsp salt
3 tbsp aquafaba (Water from a tin of beans or chickpeas)
450 ml dairy-free milk, I used Oatly
- Sieve the flour and salt into a bowl
- Whisk in the aquafaba and milk to make a smooth batter with the consistency of single cream.
- Set aside for at least half an hour
- Heat a frying pan to medium hot, add a drizzle of oil and pour in a ladleful of batter. Swirl around to coat the pan.
- Scatter topping ingredients* on top, drizzle over a little more batter and when the pancake is starting to look dry and crisping around the edges either carefully flip and continue to cook for about 30 seconds before flipping to serve. Or briefly place under a hot grill to finish cooking the top.
- Keep warm on a lightly oiled baking sheet whilst cooking the rest.
- *I used pieces of Dee’s veggie sausages, sautéed mushrooms and onions and fresh tomato for a full English brunch vibe.