Savoury Chilli Pancakes

Stepping back from traditional pancakes with these savoury dinner pancakes which have a slight chilli flavour and are perfect topped with all the trimmings; spinach, bean chilli and avocado crema. 

Savoury Chilli Pancakes with Avocado Crema, Bean Chilli and Spinach

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Recently all I can think about is pancakes. Usually sweet pancakes for breakfast finished off with all the toppings, like these:

Vegan Blueberry Pancakes

Chocolate Protein Oat Pancakes

Vegan Cookie Cocoa Nib Pancakes

Apple Pie Pancakes


& now these Savoury Chilli Pancakes.

This is the first time I’ve had and created savoury pancakes and I absolutely love them!

These Savoury Chilli Pancakes could be topped with whatever you love most but seeing as I am a big fan and a massive Mexican food eater, I topped mine with a Bean Chilli, Spinach and Avocado Crema – very similar concept to my Tofu and Bean Chilli recipe, just slightly different! (You follow?!)

I had these savoury pancakes on my to-make list for quite some time and like everything, I will eventually cross it off my list but coincidently the week after I made these savoury pancakes and I had savoury pancakes for the first time – I had a birthday meal with my family where the only thing I would eat on the menu was savoury pancakes which obviously I compared to the savoury pancakes I made the week before, and I am thankfully to say, the restaurant pancakes compared quite nicely to mine except their pancakes were a lot thicker which I didn’t love so much but it proved to me, savoury pancakes are a thing!

My savoury pancakes have a little added chilli flavour to them but if you don’t love chilli quite so much, you could definitely leave this out or use another spice or herb flavour instead. These pancakes are good for you as they are refined flour free and instead use wholegrain semolina and oat flour which could be gluten-free if required and they are low in fat, using just 2 tsp olive oil and 2 tbsp dairy-free natural yogurt (you could use fat-free if preferred).

As I said above, for my toppings I have opted for my favourite Mexican inspired toppings. I have used my Bean Chilli* recipe from my Tofu and Bean Chilli but I have left out the spinach from the Chilli and added this separately instead. I also made an Avocado Crema by whizzing all the ingredients until smooth, to go with the pancakes and beans to offset some of the Chilli.

This recipe is one of those recipes that I want to make again and again and eat and eat because it was so delicious and you can have fun playing around with the toppings and flavour combinations which I will certainly be doing so keep an eye out for more savoury pancakes coming your way.


I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture on  instagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo


Savoury Chilli Pancakes
 
Prep time
Cook time
Total time
 
Recipe type: Vegan
Cuisine: Mexican, Main
Serves: Makes 6 Pancakes, Serves 3
Ingredients
Pancakes
  • 1 cup oat flour
  • ½ cup wholegrain semolina
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tbsp chilli powder
  • ½ tsp fine sea salt
  • 1 tbsp tomato paste
  • 2 tbsp dairy-free natural yogurt
  • 1.5 cups warm water
  • 2 tsp olive oil
Bean chilli recipe*
Avocado crema
  • 1 ripe avocado
  • 3 tbsp dairy-free natural yogurt
  • 1 tbsp lime juice
  • 1 clove garlic, minced
  • few coriander leaves, chopped
  • coriander leaves, for serving
  • jalapeno slices, for serving
  • 1 bag fresh spinach leaves
Instructions
  1. Start by making your pancakes: In a large mixing bowl, combine the dry ingredients well, then make a well in the middle and the wet ingredients but gradually add the water and stir to combine with a rubber spoon. Once you have created a smooth and combined batter, set this in the fridge to rest for 30 minutes, whilst you make your chilli.
  2. Remove your batter after the 30 minutes, and lightly oil a non-stick pan, add a spoonful of the batter to the frying pan and flatten it out into a circle (if you can do more than one at a time then do so). Cook on one side for 3-5 minutes, until the top starts to bubble, then carefully flip the pancake over with a rubber spatula, and cook the other side for a further 3-5 minutes or until cooked through. Repeat this process until all of the batter has been used up (I made 6).
  3. Whilst you are cooking the other pancakes, you can put your already cooked ones in the oven on a low heat (300F/150C/Gas 2)
  4. Make the avocado crema by placing all of the ingredients in the food processor and blend until smooth.
  5. Wilt your spinach leaves in the microwave then add to the bowl, then add two pancakes, a few spoonfulls of bean chilli, some avocado crema and garnish with coriander leaves and jalapeno slices.


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