Savoury Spring Onion Pancakes

Savoury Spring Onions Pancakes - when you’ve got nothing in the fridge, these pancakes are your go-to! Grab whatever flour you’ve got lying around (gluten free, sprouted, whatever takes your fancy), add some spice, then go wild with the toppings! Easiest dinner ever.

Course Breakfast, Main Course

Cuisine European

Keyword cruelty free, dairy free, dinner, easy, guten free, lunch, meal, savoury spring onion pancakes, vegan, vegetarian

Prep Time 5

Cook Time 5

Servings people

Calories 308kcal

Author Buffy Ellen Gill

Ingredients

2 c flour (eg 1/4 each of buckwheat, millet, besan/chickpea, brown rice)
2 c water
2 tsp sea salt (or kelp)
2-4 tsp dried spices (eg turmeric, garam masala, or cumin)

Toppings

1 avocado (or 1 c cashew cheese)
Leafy greens, sprouts and relish

Instructions

Mix the dry ingredients in a bowl, then add a small amount of the wet ingredients, stirring until a smooth paste is formed with no lumps. Add the rest of the wet ingredients.
Heat 1 teaspoon of coconut oil in a pan, then pour 1/2-3/4 cup of the batter in (1/2 cup will make you 6 smaller pancakes, 3/4 cup will make you 4 large). Sprinkle over the sliced spring onion. Wait for a few minutes until bubbles appear all over, then flip and cook for another 2 minutes on the other side until golden.
Plate up on four plates, with 1/4 of an avocado on each (or 1/4 c cashew cheese if using), some greens, sprouts, a big dollop of relish, and if you like - some toasted cashews or sesame seeds. These are also great topped with my Curried Cashews here, or Cashew Parmesan here. Actually - they taste good with anything on top! As long as you've got creamy (avo/cheese), tangy (relish), fresh (veges), and crunchy (seeds). Serve and devour immediately.

Notes

These pancakes are so versatile! Use whatever flour you have in the pantry - buckwheat, brown rice, spelt, quinoa, amaranth, millet, zentrofan, or wholewheat. I like them best with a combo of a few (quinoa and amaranth for example are a bit too overpowering on their own, so these flours are best to combo with others). 1/4 of four different types if I've got them is my favourite blend.
To make your own flours out of grains or legumes, the general rule of thumb is 3/4 cup legumes/grains = 1c flour. For this recipe, you'd therefore want 1 1/2 cups of grains or legumes to produce the 2 cups of flour needed.
If you don't have spring onion on hand, you can also sprinkle these with sliced red onion too - just something to give them a bit of flavour (thinly sliced garlic is also delicious - it caramelises and goes crispy once you flip them!).
You can also add whatever flavourings you like. Cumin, turmeric, garam masala, thyme, oregano, rosemary, coriander - whatever spices or herbs you have on hand. Get experimental - you can make these Indian, Middle Eastern, Italian, or even Asian!
You can also make sweet versions of these pancakes too. Just reduce the salt to 1/4 tsp, add 1-2 teaspoons of cinnamon, and omit the spring onion replacing with berries or thinly sliced banana/pear if desired. Top with more berries / banana / whatever fruit is in season, coconut yoghurt/coconut cashew chia cream (try my recipe here), desiccated coconut, chopped nuts, and a drizzle of nut butter. For more topping ideas head to my original Banana Berry Pancake recipe here.
You can make this batter ahead of time too, so it's a great one to make a big batch and have it sitting in the fridge. Yes the baking powder will lose a bit of its pizazz, but they still turn out great. I'll make a big batch of batter for eg 4 serves, then cook half one night with one set of toppings, and the other half the next night with a different flavour combo on top.
Would love to hear what sprinkle and topping combos you try!

Nutrition