Savoury Pancakes
Our Sunflower Family Mince is the ultimate high-protein, plant-based filling—smoky, satisfying, and ready in minutes. Trust us, your tastebuds (and your macros) will thank you.
Ingredients:
76g Sunflower Family Mince
1 cup Warm vegetable stock
1 tbsp Olive oil
1 small onion, finely diced
2 cloves Garlic, minced
150g Mushrooms, finely chopped (optional, for extra texture)
2 tbsp Soy sauce
1 tsp Smoked paprika
1 tbsp Tomato paste
Salt & Pepper to taste
Fresh garnish: Chives or flat-leaf parsley
Preparation:
Rehydrate: Place the dry sunflower mince in a bowl and pour over the warm vegetable stock. Let it sit for about 5 minutes until the liquid is absorbed.
Sauté: Heat olive oil in a large skillet over medium heat. Add the onion (and mushrooms if using) and sauté until softened and starting to brown.
Brown the Mince: Add the rehydrated sunflower mince to the pan. Cook for 5–7 minutes, stirring occasionally, until the mince develops a slightly crispy texture.
Season: Stir in the garlic, smoked paprika, tomato paste, and soy sauce. Cook for another 2 minutes until fragrant.
Finish: If the mixture feels too dry, add a splash more stock or water to keep it juicy. Season with salt and pepper to taste.
Assemble: Spoon the filling into the centre of your savoury pancakes. Fold or roll them up, and top with a dollop of sour cream (or vegan yogurt) and fresh chives.
Pro Tip: For a "cheesy" kick, stir in a tablespoon of nutritional yeast right before removing the pan from the heat!
Enjoy it!
Start eating sunflowers!