Easy, versatile high-protein pancake fortified with gram flour. Great snack topped with a simple sauce or vegan cheese, or works well with VfL's Mushroom Medley filling for a main meal.
298 kcal, 8.8g protein per pancake
Serves: 4-6 pancakes
Time to prepare: 35 mins
Time to cook: 05 mins
Dietary requirements: Dairy-free, Egg-free, Halal, Kosher, Vegan
Ingredients
100g/3½oz plain flour
100g/3½oz gram flour
400ml/generous ⅓ pint soya or oat milk
1 tbsp vegetable oil
Pinch salt
A little extra oil for frying
1 baguette
A little dried rosemary
Olive oil
2 aubergines
1–2 garlic cloves, crushed
2 tablespoons tahini
2 tablespoons olive oil
2 tablespoons lemon juice
extra olive oil to garnish and black olives
450 g (141/2 oz) red onions, peeled and thinly sliced
1 tablespoon olive oil
1 tablespoon sugar
1 tablespoon red wine vinegar
450 g (141/2 oz) cooked beetroot, diced
200 g (7 oz) soft smooth goats’ cheese
fresh dill leaves
290 g packet cooked and peeled whole chestnuts
15 g (1/2 oz) butter
1 garlic clove, crushed
2 tablespoons lemon juice
salt and pepper
paprika pepper and fresh thyme to decorate
Instructions
In a large bowl, mix all the ingredients together. Set to one side for 30 minutes.
In a non-stick frying pan, heat a little vegetable oil. Add a ladle of batter, tilting the pan to get an even distribution.
After 2 minutes gently turn and continue to cook for another minute.
Transfer to plate and keep warm while cooking remaining pancakes.
To serve, place desired topping in each pancake and fold over.
