Crispy vegan vegetable pancakes
A dairy and meat-free recipe with a tangy sauce
| PREP TIME | 15 m |
|---|---|
| COOK TIME | 20m |
| SERVES | 2 |
1 cup gluten free all-purpose flour
1/3 cup tapioca starch
1/2 a medium-sized carrot
1 spring onion
1 yellow bell pepper
1 small red onion
2 garlic cloves
Salt to taste
For the sauce:
1 cup vegan unsweetened yogurt
1/2 tbsp all-spice powder
1/2 tbsp lime juice
Salt to taste
1. Cut all the vegetables, into matchsticks of a similar size, to ensure they cook evenly.
2. Mix the gluten-free all-purpose flour with the tapioca starch and 1 teaspoon of salt.
3. Gradually add water while whisking until you have a pancake batter consistency.
4. Add the chopped vegetables into the batter, mix and set aside for 10 minutes.
5. Heat a pan on a medium flame and add 1 to 2 tablespoon of cooking oil.
6. Spoon the mixture out on the pan and spread it out.
7. Fry for about five to seven minutes on both sides or until golden brown.
8. Mix all the ingredients to make the sauce in a bowl and serve with the pancakes.
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