Savoury Vegan Italian Pancakes with colourful salad and potato wedges, prepared with Oxo Good Grips

So, you know last week, when I posted the photos of my Ocado ten day shop? Well... I thought I'd share with you some of the things I've been upto in the kitchen.  I've also teamed up with one of my favorite kitchenware brands to also show you how to prepare them super quick!

Oxo make the best gadgets for preparing things from scratch, they understand what people need when trying to create interesting, delicious meals in minutes.

Coconut & Berrie's blog wrote a savory gram flour pancakes recipe, which I fell in love with but the boys found them too bland- they like everything super spicey and herby, so I modified them several times until I got them just how they now like them.

Savoury Italian Pancakes, with potato wedges and salad.

• 1 cup of gram/ chickpea/ garbanzo bean flour.
• 1 cup KOKO coconut milk 
• 1 teaspoon baking powder
• 2 tablespoons paprika 
• 1 tablespoons oregano
• 1 tablespoon garlic paste ( I don't have a garlic crush for some reason!)
• a pinch of salt
• pepper to taste
• 1/2 teaspoon chilli powder
  
  Salad:
• Spinach
• 2 carrots
• 2 courgettes
  
  5 medium potatoes
  
  I used the Oxo Good Grips Chopper to effortlessly chop onions, aubergines, beetroot and courgettes in around 3 minutes, the great thing about the Oxo Good Grips chopper , chops it small enough to put into mixture
  
  I used approx 1/3 of the chopped veggies in the pancake mix, and saved the rest for the salad. You add the vegetables to the container part at the bottom of the chopper, and then simply press the top up and down, the blades do the work for you,rotating around.
  
  Cut the potatoes into wedges, cover in pepper and drizzle in coconut oil and put into a hot oven

 

 

To make the salad I used the Oxo Good Grips Hand Held Julienne Slicer, since it slices everything perfectly , evenly and oh so quickly! Slice courgettes, carrots, and spring onions, sprinkle the courgettes with alittle salt to soften them, leave for 5 minutes then rinse. 

Mix the sliced veg with spinach, sunflower seeds, pumpkin seeds with the chopped beetroot, courgettes and onions. 

Heat a non stick pan with some coconut oil inside, place a ring inside the pan so that the pancake mix doesn't run everywhere - if you don't have one don't worry, it will still cook perfectly. Spoon 3-4 tablespoons of the pancake mix into the ring, and wait until it's bubbling all over, then after a few minutes flip over, repeat until all the mixture is used.

When all the pancakes are cooked, quickly fry the remaining aubergine, and mix into the salad.Serve with hot potato wedges and with limes.

Disclaimer: All opinions are my own, I was supplied the Oxo Good Grips products so I could show you how to prepare fast, healthy, vegan meals.

If you'd like to buy the amazing Oxo Good Grips products, you can here