Vegan chef

Vegan recipe for Indian-inspired coconut pancake

A fresh and filling vegan recipe for an Indian favourite that is ready in mere minutes, courtesy of the Vegan Chef Institute

Ingredients for one pancake:
  • 690ml Coconut milk
  • 2 tablespoons Gram flour
  • 1 tablespoon Potato starch
  • Dash of salt
  • 1/2 teaspoon Cumin seeds

Add the ingredients into a jug and mix well, allow to rest while you prep the other ingredients.

  • A little Extra virgin olive oil
  • 1/2 teaspoon Black mustard seeds
  • A few Fresh curry leaves
  • 2 tablespoon Desiccated coconut
  • 3 Asparagus spears, cut into 1 inch pieces
  • 3-4 Tenderstem broccoli, cut into 1 inch pieces
  • A quarter of a Red bell pepper, sliced
  • 3 Tomatoes, quartered
  • 1 Pak choi or choi sum, leaves separated
  • The juice of half a Lime
  1. Heat a large frying pan on a high heat, add the oil, mustard seeds, curry leaves and 1 tablespoon coconut. Fry for a few minutes until the seeds start to pop.
  2. Add the asparagus, broccoli, pepper and tomatoes, add a splash of water, cook for few minutes then add the pak choi. Cook for a few more minutes until the veg is just cooked.
  3. Remove from the pan and cover.
  4. Heat a little oil in the pan then add the pancake batter tipping the pan to the side so the batter spreads out.
  5. Cook for a few minutes then flip over, add the veg to the pancake, once the underside is cooked.
  6. Top with the remaining coconut and a generous squeeze of lime.