Our recipe for World Vegan Day shows how incredibly tasty and diverse vegan life can be. This green pancake is full of protein, fiber and a lot of flavor. Spinach and leek provide important vitamins and minerals and thus support your metabolic processes. Cheers to veganism!
Ingredients
For 4 pancakes || Enjoy in about 50 minutes
For the dough:
- 2 tbsp organic oat drink powder (=makes about 200ml oat drink)
- 130g spelled flour
- ½ tsp baking powder
- 60ml carbonated water
- 1 spring onion
- 100g fresh spinach
- Salt pepper
- Vegetable oil for frying
For the filling:
- 1 pack of Easy To Mix Hack
- ½ leek
- 1.5 tbsp organic oat drink powder (= for 100ml oat cream)
- 1 clove of garlic
- Salt pepper
Avocado dip:
preparation
Pancake batter:
- Mix organic oat drink with 200ml water.
- Wash spinach and spring onions. Finely chop the spring onion and coarsely chop the spinach. Then mix/puree very finely together with the oat drink.
- Add flour, baking powder and water to the green mixture and mix well. Season with salt and pepper.
- Heat oil in a pan and fry pancakes one at a time over medium heat.
Pancake filling:
- Mix Easy To Mix Hack according to instructions and cool for 30 minutes.
- Wash the leek thoroughly and cut into thin rings.
- Peel garlic and chop finely.
- Mix organic oat cream with 100ml water.
- Heat the pan without fat. Take the minced meat out of the fridge and fry it together with the garlic.
- After about 10 minutes, add the leek and oat cream and sauté for another 5-10 minutes. Season with salt and pepper.
Avocado dip:
- Halve the avocado lengthwise, remove the core and use a spoon to remove the peel. Puree with cream cheese and season with lime, chili, salt and pepper.
- Fill the pancakes with vegan mince and avocado cream and roll them up from the side. Serve with avocado dip. Enjoy!
