Spicy Chicken and Vegetable Pancakes

1 vote

Once you have mastered this pancake recipe you will be whipping these up all the time to fill with your leftovers.

55 Minutes

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  • 50g plain four
  • 1 egg
  • 125ml milk
  • 1 tablespoon oil
  • 150g vegetables, chopped (you can use raw, cooked or frozen)
  • 2 tablespoons sweet chilli sauce
  • 50g cooked chicken
  • 1 avocado, diced


  1. Mix flour, egg and milk together and whisk to a smooth consistency. Set aside for 20 minutes.
  2. Heat the oil in a large frying pan. Pour in half the pancake mixture, cook for 1 minute until it thickens then slide a spatula under the pancake, lift and then flip. Cook on the other side for another minute until golden. Set aside on a plate and repeat with the remaining batter mixture.
  3. Stir fry the chicken for 8-10 minutes to ensure it is heated thoroughly then add the vegetables and stir-fry for another 2 or 3 minutes. Take off the heat and add sweet chilli sauce.
  4. Share the stir-fried mixture between the pancakes. Add the avocado and fold the pancakes up into triangles.
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