Source: Delicious Magazine UK | Serves: 4 | Time: 20 min
Changes: used coconut milk instead of real milk; used gluten free flour; skipped lemon zest; replaced sunflower oil with vegetable oil; used vegan cream cheese instead of crème fraîche; sjipped dijon; didn't serve with salmon
2/3 cups coconut milk drink
3/4 cup gluten free flour
1 tsp baking powder
¼ tsp smoked paprika
2 heaping cups #BrusselsSprouts, shredded
Vegetable oil for frying
Vegan cream cheese, to serve
In a mixing bowl, whisk the eggs with the coconut milk, gluten free flour, baking powder and paprika, then stir in the sprouts.
Heat a large frying pan over a medium heat with a splash of oil. Working in batches, spoon a small ladleful of mixture for each pancake into the pan. Fry for 2-3 minutes on each side until golden brown. Keep warm in a low oven while you cook the rest of the mix, adding more oil if necessary.
Spread vegan cream cheese on each pancake and sprinkle with dill. Add salmon or your veggies of choice.