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These are savoury pancakes that can be eaten for breakfast or dinner.

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Rate this recipe 4.5/5 (25 Votes)


  • 1 1/2 cup flour
  • 1/4 cup brown sugar
  • 1/2 tsp baking powder
  • 1 tbsp vegetable oil
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 2 cups soymilk
  • 1 tbsp coriander
  • 2 tbsp nutritional yeast
  • 1 tbsp cilantro
  • diced
  • 2 carrots
  • shredded
  • 1 red bell pepper
  • diced
  • 1 sweet onion
  • diced
  • 7 mushrooms
  • diced
  • 1/4 cup corn
  • 1 pkg extra firm Indian tofu
  • cubed (optional)
  • Salt and pepper
  • to taste


Servings 5
Level of difficulty Average
Cooking time 50mins
Cost Average budget


Step 1

Fry tofu in sesame oil until crispy on all sides. Saute onions and mushrooms until browned, 10 min. Add remaining vegies, cook 5 min. Season to your liking.

Step 2

Combine all dry pancake ingredients in a bowl. Combine all wet ingredients into a separate bowl. Stir in wet ingredients into dry ingredients.

Step 3

Pour batter into a hot greased pan. Fry until golden on both sides. The pancake will bubble when it is time to flip.

Step 4

To serve, wrap pancake around veggies like an open burrito.


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