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Vegan Pancakes with Sweet Paprika Vegetable Filling

Prep Time:


Cook Time:


6 Servings


About the Recipe


  • 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


Step 1

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.

Step 2

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

Step 3

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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