Vegan Chinese Vegetable Pancake

Serves 2

This recipe and dish photo were made in collaboration with Fitbeauty - http://fitbeauty.nl/


For the stir-fried vegetables:
1/4 courgette, chopped
1/4 red pepper, chopped
handful of bean sprouts
For the batter:
230g flour
1/2 tsp baking powder
350ml plant milk, such as coconut, soya, almond or oat

Sauce Mix

2 tsp  Lee Kum Kee Lee Kum Kee Plum Sauce
2 tbsp water

For the garnish 

spring onion, chopped
sesame seeds


1 Heat some oil together with the Lee Kum Kee Chilli Garlic Sauce and Lee Kum Kee Black Bean Garlic Sauce in a pan. Then fry the courgette, red pepper and bean sprouts in this until it exudes a pleasant fragrance. 5-6 minutes is sufficient.
2 Blend the flour and baking powder in a bowl using a fork or whisk. Then add to this the rest of the ingredients for the batter and mix thoroughly until it has the consistency of batter.
3 Add the stir-fried vegetables and blend into the batter.
4 Now it's time to make the pancakes! Decide for yourself what size you want. For the first pancake, heat some oil in a frying pan and add some batter to this. Turn the pancake over once it starts getting bubbles on the top and is no longer ‘wet’. 2-3 minutes each side is usually sufficient. Repeat until the batter is finished and serve the pancakes garnished with your choice of toppings.
5 For a tasty pancake sauce, blend the ingredients of the sauce in a bowl and drizzle this over the pancakes - for an extra taste experience!
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