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Savoury vegan pancakes.

This is a quick, rough and ready recipe for a delicious snack.

The pancake.

Quantities don't really matter that much as long as the end result works.

You need:

Plain flour
Your favourite plant milk (I find oat milk works nicely)
One medium banana (or egg substitute)
Black pepper and/or a pinch of chilli to taste
Lemon juice

For two large pancakes, two to three heaped tablespoons of flour should do (if you have a blender, you can always add more).

Mush up or blend the banana until it is a paste, then add the flour and milk gradually. Aim for a reasonably thick mixture that coats the back of a spoon and doesn't run off too easily. Add some lemon juice and the pepper and chilli, or any other favourite spices. Put aside for a while; these things improve with age.

The filling.

You will need:

Vegan Quorn, tofu, cookable vegan cheese, or similar.
A medium-sized onion
(Two fresh tomatoes)
Olive oil
Chopped garlic
Harissa spice mixture
Balsamic vinegar
Salt and pepper to taste

Heat the olive oil in a frying pan or wok, add the chopped garlic and onion and fry gently until the onion softens. Then add the Quorn, tofu or cheese, and sprinkle with pepper, salt and harissa. It you wish, you can add chopped fresh tomato towards the end. Meanwhile, prepare a couple of pancakes by frying the batter in a little olive oil, and place the hot, cooked pancakes onto plates. Just before covering half of each pancake with the filling, add a splash of balsamic vinegar and cook for a further minute. A squirt of lemon onto the pancake before folding adds a refreshing zing.

The amount of harissa used depends upon how spicy you like your food. I would recommend aiming for the warmer end of spicy, though.