Rosemary Pancakes with Miso Roasted Vegetables

 

Last week I was able to make and eat lunch at home rather than hastily preparing it the night before and scoffing it out of a little box in my office – what a treat! I wanted to try something a bit different, and, seeing as it had been AT LEAST 3 days since I’d eaten a stack of pancakes, I thought I’d try and modify my usual sweet pancake recipe to make something more appropriate for lunch. I topped ours with miso roasted vegetables (my boyfriend’s favourite) but I’m already dreaming of new flavour combinations to try out – I have a sneaking suspicion that avocado might feature heavily in my next savoury pancake adventure…

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Ingredients (Serves 2)

Rosemary Pancakes:

  • 1 cup oats
  • 1/2 cup unsweetened soy milk
  • 1 cup water
  • 1 banana
  • 1-2 tbsp plain flour
  • 2 tbsp nutritional yeast
  • 1 tbsp dried rosemary
  • Salt and pepper to taste
  • Vegan butter for frying

Toppings:

  • 2 carrots
  • 6-8 brussel sprouts
  • 5cm stick cucumber
  • 2 handfuls kale
  • 1 can chickpeas
  • 1 tbsp miso paste
  • 2 tbsp tahini
  • Juice of 1/2 a lemon
  • 1 handful chopped nuts
  • Sesame seeds

Method:

  1. Preheat the oven to 180 c
  2. Mix 1 tbsp tahini with the lemon juice and massage into the kale in a small bowl; leave to marinate whilst you are preparing the other ingredients
  3. Cut cucumber into 1/2 cm rounds and use a cookie cutter to cut a star shape out of each round (you could also do this freehand if you don’t have a star-shaped cookie cutter!)
  4. Cut carrots into 1 x 5cm sticks, the brussel sprouts in half and drain the chickpeas and place all on an oiled baking tray
  5. Massage miso paste onto vegetables and chickpeas until all are lightly covered
  6. Bake for 15-20 minutes
  7. Meanwhile, add all pancake ingredients, except the butter, to a food processor and blend until smooth
  8. Heat the butter in a large non-stick pan over a medium heat – until it begins to smoke
  9. Add a dollop of pancake batter to the pan – I used about half a ladle-full, making the pancakes about 5cm in diameter
  10. When small bubbles begin to appear near the middle of the pancake (about 2-3 minutes) carefully run a spatula underneath it and flip
  11. Cook on the other side for a further 2 minutes and then remove from the pan
  12. Once all the pancake batter is used up (makes about 8 pancakes) transfer them to your serving plates and top with tahini, kale, cucumber stars, roasted vegetables, chopped nuts and sesame seeds

 

 

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