Many of us may be so used to the thick, sweet American pancakes. But we Asians have our own savoury version too. Traditional recipes usually include egg as a binder, but if you eliminate that one ingredient, you'll have yourself a vegan pancake that's fit for any plant-based diet.
2cupsthinly chopped vegetables and/or legumes of choice
1/2cup all-purpose flour
1/3cup water
1/4 tsp baking soda
1/2 tsp apple cider vinegar
1/4 tsp turmeric for colouroptional
1-2 pinches black salt (for eggy aroma)or plain salt, for non-egg taste
2tbsp cooking oil
Instructions
In a large mixing bowl, toss all chopped vegetables until evenly mixed. In a separate bowl, mix flour, water, baking soda, vinegar, turmeric, and salt to make batter. Add in the veggies.
In a flat non-stick frying pan, heat 1 tbsp cooking oil. Pour mixture into pan and even out to cover bottom of pan.
Let cook for 5-6 minutes on medium to high heat. Flip to cook the other side, adding oil as needed.
Once done, remove from pan and slice into bite-sized pieces and serve with dipping sauce of choice.