Tempeh Pancake
The tempeh pancake is a healthy and high-protein alternative to traditional pancakes, using the Indonesian ingredient tempeh. Tempeh is made from fermented soybeans and is extremely rich in protein and fiber, making it an excellent plant-based protein source. This recipe results in a crispy and delicious pancake that pairs perfectly with soy sauce or spicy sauces. Healthy, nutritious, and easy to make, it's a perfect choice for breakfast or lunch.
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Ingredients for this recipe
Servings: 4
200
g
Tempeh
150
g
Flour
15
ml
Soy Sauce
100
ml
Water
5
g
Baking Powder
1
cloves
Garlic
5
g
Ginger
15
ml
Olive Oil
0.5
tsp
Salt
0.25
tsp
Black Pepper
15
g
Scallions
5
g
Sesame Seeds
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Preparation Steps
1
Dice the tempeh and sauté in a pan with a little olive oil until golden brown.
2
Grate the garlic and ginger, then mix with the soy sauce and water.
3
In a large bowl, combine the flour, baking powder, salt, and pepper.
4
Add the soy sauce mixture and the fried tempeh, then mix until you have a thick, but smooth batter.
5
Heat a skillet over medium heat and grease with a little olive oil.
6
Pour a ladleful of batter into the skillet and spread evenly.
7
Cook for about 3-4 minutes until the bottom is golden brown, then flip and cook for another 2-3 minutes.
8
Sprinkle with freshly chopped scallions and toasted sesame seeds before serving.
9
Serve hot, optionally with chili sauce or extra soy sauce.
