Vegan Chinese Vegetable Pancake
Lee Kum Kee

Vegan Chinese Vegetable Pancake

Serves 2 Vegan
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This recipe and dish photo were made in collaboration with Fitbeauty -


2 tsp oil
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
Extra oil for frying

Sauce Mix

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


Alfalfa sprouts
spring onion, chopped
sesame seeds


1 Heat the oil with the seasonings, then fry the courgette, red pepper and bean sprouts for. 5-6 minutes until just tender. Set aside.
2 Blend the flour and baking powder in a bowl using a fork or whisk. Then add the sesame oil and plant milk and whisk thoroughly until it is smooth and has the consistency of batter.
3 Add the stir-fried vegetables and blend into the batter.
4 To make the pancakes decide what size you want and choose a frying pan accordingly. For the first pancake, heat a teaspoon of oil in the frying pan , when hot add enough batter to cover the base, swirl around. Cook over a medium heat and when the batter sets and the top no longer looks wet, turn the pancake over, 2-3 minutes each side is usually sufficient. Repeat until the batter is finished.
5 Blend the ingredients of the sauce in a bowl and drizzle this over the pancakes. Other topping can be added such as alfalfa sprouts, spring onion and sesame seeds
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