Ethiopian Cabbage & Vegetables served with Injera
Ethiopian Cabbage & Vegetables served with Injera
The perfect shared Ethiopian-inspired meal that’s delicious eaten fresh, and the flavours infuse really nicely overnight, making it even more delightful the next day.
Servings
Prep time
Cook time
Recipe
Ingredients
- ½ cup buckwheat flour
- ½ cup plant-based milk
- 2 eggs
- 1 tsp baking powder
- 1 tbsp apple-cider vinegar
- Pinch sea salt
- Coconut or extra-virgin olive oil, for frying
Method
- Whisk together ingredients in bowl, and allow to sit for 10 mins. Heat large frying pan on medium—high heat, drizzle with a touch of coconut or extra-virgin olive oil.
- Pour small portion of batter into middle of pan, tip pan to spread batter around and create thin pancake. Cook 90 secs on one side, flip and cook a further 20 secs or so on the other, transfer to plate, cover and repeat with remaining batter.
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