Vegan Satay Pancakes
Use the below recipe to make delicious savoury vegan pancakes with a homemade satay sauce. I’m a total peanut butter addict and find this tastes great for breakfast, lunch or dinner! I love this served with mushrooms, long stem broccoli or sauteed spinach. This dish is super filling, with healthy portions of protein heavy foods like tahini and peanut butter.
Pancake Ingredients:
- 3/4 cup flower
- tablespoon egg replacement
- pinch of ginger
- cup of non-dairy milk
- teaspoon sesame seed oil
- tea spoon vegan stock
Sauce Ingredients
- 2 tablespoons peanut butter (smooth or crunchy)
- 1 tablespoon tahini
- 1 teaspoon sesame seed oil
- dash of soy sauce
- tea spoon of curry powder
- pinch of garlic
- pinch of chili
Method:
- Stir together all the pancake ingredients, adding the milk gradually until reaching a thick batter consistency.
- Begin frying the batter on an hot, oiled pan (coconut oil or sesame oil) and flip when required. Once cooked, begin stacking on a clean plate.
- Whilst cooking the pancakes, start making the sauce. Boil the kettle.
- Combine all the sauce ingredients into a mug or small mixing bowl. Gradually add boiling water until you reach your desired consistency. I like mine quite thick. Taste and add extra seasoning if needed.
- Once your final pancake is cooked and stacked, pour on the sauce and serve!
I like mine served with fried sliced mushrooms, but feel free to serve with whatever veg you have around.
Other Peanut Butter Recipes
If you’re a peanut butter love like myself, you may like to try these other vegan recipes:
My Other Posts
Check out some of my other posts whilst here. They’re all vegan and cruelty free.
These sound epic – thanks for sharing 🙂