Pancake Omelette
- Simple
- 1:15 h
- 17 ingredients
Looking for a nutritious but fast vegan lunch recipe? This is a great veggie dish to try! We wanted to make a super filling, super tasty & super healthy dish that resembled a Spanish Omelette. We were racking our brains about how to replace egg when we came up with the idea of using pancake batter! It took a while to refine but it worked really, really well! If you're wondering how to make an egg free omelette.... here is your answer!
Serves: 4
Ingredients
For the batter
- 3 tbsp baking powder
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 1 tbsp paprika
- 240g plain flour
- 80 tbsp vegetable oil
- 480ml almond milk
For the omelette
- 2 tbsp vegetable oil
- 2 tsp salt
- 1 tsp pepper
- 60g spring onions
- 3 garlic cloves
- 240g mushrooms
- 240g potatoes - boiled & cubed
- 120g asparagus - chopped into 1 inch pieces
- 120g green beans - chopped into 1 inch pieces
- 1 red chilli sliced
- 30g spring onions finely chopped
Before you start
Preheat the oven to 180°C | Tin foil | Food processor | Oven safe pan
Step 1
Make the batter
- Put all the batter ingredients in a food processor & whizz them up into a cream
- Put the cream to one side
Ingredients
- 3 tbsp baking powder
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 1 tbsp paprika
- 240g plain flour
- 80 tbsp vegetable oil
- 480ml almond milk
Step 2
Start cooking
- Warm some vegetable oil in a high sided, non stick, oven safe pan
- Add in the chopped scallions and garlic, and stir them round until you’ve released the aroma of the garlic
- Add the mushrooms, salt, pepper and stir them round until the mushrooms begin to shrink, darken and sweat
- Add the potatoes and stir them round until, they’ve taken on the juices & slight colouring of the ingredients already in the pan
- Add the rest of the vegetables to the pan and stir them round until they’ve started to soften, slightly!
- Pour on the pancake mixture and move it round with the back of a spoon so the vegetable are well covered
- Fry the whole mixture on a low to medium heat for 3-4 minutes so the underside of the is cooked
Ingredients
- 2 tbsp vegetable oil
- 2 tsp salt
- 1 tsp pepper
- 60g spring onions
- 3 garlic cloves
- 240g mushrooms
- 240g potatoes - boiled & cubed
- 120g asparagus - chopped into 1 inch pieces
- 120g green beans - chopped into 1 inch pieces
- 1 red chilli sliced
- 30g spring onions finely chopped
Step 3
In the oven
- Take the pan off the stove and carefully cover it with tinfoil
- Put the pan in the oven (180℃ (352℉) for 1 hour (taking the tin foil off for the final 15 minutes, this releases the moisture and ensures the dish is cooked through)
Step 4
Finish cooking
- Take the pan out of the oven, cover the pan with an upside down plate
- Put your hand on the bottom of the plate and your other hand on the pan handle, turn the pan over, and take the pan away
- The whole meal will be on the plate, neat & tidy - if you’d prefer a slightly crispy crust, pop the plate in the oven & grill for a couple of minutes
Step 5
Time to serve
- Cut into slices & serve immediately with a side salad.