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Vegetable Pancakes with Poached Eggs

Prep Time:

10 Minutes

Cook Time:

10 Minutes


4 Servings



About the Recipe

A wonderful breakfast, hot, mouth-watering vegetable pancakes. Served with a poached egg.


  • 1 1/4 cups flour

  • ½ teaspoon bicarb soda

  • 250g packet washed and ready to eat beetroot coleslaw mix, roughly chopped (Coles)

  • ¼ cup chopped fresh coriander

  • 2 spring/green onions, finely sliced

  • 1 cup grated tasty cheese

  • 2 eggs, lightly beaten

  • 1 cup milk

  • 4 eggs, poached


Step 1

Preheat oven to 100C (80C fan forced). Line a tray with baking. Combine flour, bicarb, ½ teaspoon salt and ¼ teaspoon pepper in a bowl. Make a well in the centre and set aside.

Step 2

In a separate bowl, combine coleslaw mix, coriander, spring/green onions, grated cheese, egg and milk. Pour mixture into the well of the dry ingredients and stir together until just combined.

Step 3

Heat 1 tablespoon olive oil in a large non-stick frying pan over medium heat. Spoon ¼ cup measures of batter into fry pan, pressing out lightly to make even. Cook for 2 min each side or until golden brown. Transfer to lined baking tray and keep warm in the oven.

Step 4

Repeat with remaining batter to make 12 pancakes all together. To serve, place 3 pancakes onto each plate and top with a poached egg. Garnish with sliced spring/green onions and coriander sprigs. Serve.

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