Spring Onion, Charred Corn and Red Pepper Pancakes

A fibre-boosted savoury pancake packed with colourful vegetables and served with a zingy soy and sesame dip. Simple, nourishing and full of flavour.

This recipe includes a variety of plant foods - wholegrains, flaxseed and colourful vegetables which help to boost fibre intake and support gut health.

Ingredients

40g self-raising flour

40g wholemeal flour

1 tbsp ground flaxseed

1 tsp baking powder

1 tsp lemon juice & zest of ½ lemon

120ml milk

2 eggs, separated

2-3 spring onions, finely sliced

¾ cup sweetcorn (fresh, canned, or frozen thawed)

½ red pepper

Pinch of salt

Dip:

1 tbsp soy sauce

1 tsp sesame oil

1 tbsp lemon juice

1 spring onion finely sliced

Or, sweet chilli sauce is great too!

Note:

You can opt for 80g self-raising flour and omit the wholemeal flour and flaxseed for a lighter pancake, but this will lower the fibre content.

Method

Heat a frying pan to a medium heat then brush some olive oil onto the sweetcorn and red pepper. Add to the pan and cook until the sweetcorn is charred and the red pepper has softened slightly. Add the spring onion for the last couple of minutes. Remove from the heat.

In a bowl, mix together the flours, flaxseed, baking powder, lemon zest, and salt.

Beat egg yolks with milk and stir into the dry ingredients. Add the lemon juice and then fold in the vegetables.

Whisk egg whites to stiff peaks, then gently fold into the batter.

Warm the frying pan, lightly oil and cook spoonful’s of the batter over a medium heat until golden on both sides.

Mix dip ingredients and serve warm with a side of stir fried pak choi and garlic or grilled asparagus for extra fibre.

To serve

Serve with extra greens like pak choi or asparagus for even more fibre and plant diversity.

Protein-Rich toppings

Vegetarian

Grilled halloumi, crispy tofu, soft-boiled or fried egg or edamame beans

Meat or Fish

Garlic-sesame prawns, shredded chicken or crispy bacon or pancetta.