Vegan Pancakes

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Ingredients

For the pancakes:

• 300g self-raising flour
• 1 tsp salt
• 1 tsp salt
• 250ml soya milk
• 50ml olive oil, plus extra for frying

For the sweet paprika vegetable filling:

• 1 onion, peeled and diced
• 3 cloves of garlic, crushed
• 1 red pepper, diced
• 1 tsp smoked paprika
• 300g squash, peeled and diced
• 400g kidney beans, drained
• 200g sweetcorn

Method

Whisk all the ingredients together for the pancakes. In a large frying pan drizzle some oil and allow to warm through, pour in some of the pancake batter & swirl it around so it covers the base of the frying.

Fry for a couple of minutes on either side, until golden brown.

For the filling place all the ingredients into a saucepan, bring to the boil then simmer for fifteen minutes. To serve, fold each pancake in half, then in half again and fill the two pockets with the filling.