Easter bunny red cabbage pancakes with Jason Tjon Affo

This Easter we are joined by award winning cookbook author, Jason Tjon Affo.

Get into the easter mood with these delicious bunny shaped red cabbage pancakes, an original recipe from Affo's cookbook 'Vegan Rainbow Food' but with a special easter twist in the kitchen!

Fun fact: Due to the anthocyanin, the antioxidant found in red cabbage, you can change the colour from purple to pink with a squeeze of lemon.

Ready for some easter feasting? Follow the recipe below and watch the video of Affo making them on our Instagram, enjoy your delicious red cabbage pancakes!

INGREDIENTS

250g red cabbage

1 tbsp flax seed + 1 tbsp water

50g glutinous rice flour (asian grocery store)

100g chickpea flour

5 tbsp nutritional yeast

2 tsp garlic powder

½ tsp smoked paprika powder

1 tsp cumin powder

2 tbsp sesame seeds

1 ½ tsp black pepper, ground

1 tsp salt

150 ml water

2 tbsp sunflower oil

TOPPINGS

Avocado

Scallions

Chili peppers

Mayo

Sriracha

Lemon

Aonori

DIRECTIONS

1. Mix the flax seed with the water, let soak for 5 min. In the meantime you slice the red cabbage into small strips.

2. Mix all the ingredients besides the oil in a mixing bowl and mix well to form a thick batter. Let it sit for 10 min and mix again.

3. Warm a pan over medium/high fire. Once hot add the oil and place some of the batter in the pan, here you can shape it however you please. Cook until the sides are dry and the bottom turns brown. Flip and let the bottom brown a bit before removing from the pan.

4. Serve with avocado, scallions, chili peppers, mayo, sriracha, lemon and aonori, or whatever else you please.

TIP

Adding a little bit of black salt to the avocado or pancake will add an eggy taste. This is due to its chemical compounds including sulfur compounds.

Want more from Jason Tjon Affo? follow his Instagram @indigokitchen or buy one of the three cookbooks available here.