Super simple and quick to make, these savory vegan pancakes are tasty on their own, dipped into the tzatziki sauce or as an accompaniment to a soup or stew. You can substitute cilantro for the parsley; they still come out tender and light. If you have never tried having savory foods for breakfast, give these a try. This recipe doubles or triples easily.
Herbed Pancakes with Tzatziki Sauce
Prep
Cook
Total
Yield 6 pancakes
Quick and simple to make, these savory vegan pancakes are topped with a vegan tzatziki sauce.
Ingredients
For the pancakes:
- 1 1/2 cups whole wheat flour
- 2 teaspoons baking powder
- 1 cup plain unsweetened almond milk yogurt
- 1/2 cup chopped parsley or cilantro
- vegan butter for frying the pancakes
For the tzatziki sauce:
- 1 1/2 cups plain unsweetened almond milk yogurt
- 1 cup finely chopped cucumber, peeled if the skin is dark and tough
- 1 tablespoon fresh lemon juice
- 1 teaspoon fine sea salt
- 2 teaspoons dried dill (1 tablespoon if fresh)
Instructions
To make the pancakes:
Mix all the ingredients (except the vegan butter) and stir just until combined. Gather the mixture into a ball and gently knead for about 30 seconds. Chill the mixture, covered, for at least 15 minutes.
Divide the mixture into 6 equal size balls and press into a pancake shape with your fingers. Chill for a few minutes (or covered for no more than a day if you will be making the pancakes at a later time).
Heat a medium size frying pan with 1 tablespoon of vegan butter. When the butter is sizzling, place 2 pancakes in the pan and cook for 2-3 minutes on each side until both surfaces of the pancakes look golden brown. Remove the pancakes, keep them warm and repeat with the rest of the pancakes. Serve warm with the tzatziki sauce.
To make the tzatziki sauce:
Combine all ingredients and mix well. If you would like a smooth sauce, blend the mixture briefly in a small food processor.
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