Vegan Pancakes

  • For the pancakes
  • 300g self raising flour
  • 1 tsp salt
  • 1 tsp salt
  • 250ml soya milk
  • 50ml olive oil, plus extra for frying
  • For the sweet paprika vegetable filling
  • 1 onion, peeled and diced
  • 3 cloves of garlic, crushed
  • 1 red pepper, diced
  • 1 tsp smoked paprika
  • 300g squash, peeled and diced
  • 400g kidney beans, drained
  • 200g sweetcorn

Whisk all the ingredients together for the pancakes. In a large frying pan drizzle some oil and allow to warm through, pour in some of the pancake batter & swirl it around so it covers the base of the frying.

Fry for a couple of minutes on either side, until golden brown.

For the filling place all the ingredients into a saucepan, bring to the boil then simmer for fifteen minutes. To serve, fold each pancake in half, then in half again and fill the two pockets with the filling.

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