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.