© 2021 VeganPower, Laura / Grub Street Publishing · Reproduced with permission.
Mix together the flour, malted yeast, sugar, and baking powder, salt and the smoked paprika.
Add the milk, tamari, 2 tbsp of olive oil, and mix with a whisk to make a smooth batter. Allow the batter to rest while preparing the next step.
Sauté the cumin seeds in a wok with a splash of olive oil and then add the mixed vegetables. Once thawed, add the chives. Season with salt and pepper according to taste.
Cook for a few minutes over a high heat, remove from the heat and transfer to a bowl. To cook the pancakes, heat a little oil in a small frying pan, pour in a small ladle of pancake batter and top with vegetables.
Cook for 2-3 minutes on each side and repeat with the remaining pancakes and vegetables to make about 10 pancakes. Serve immediately, for example, with salad.