Basic pancake (crepe) recipe plus various options for savoury and sweet toppings
Serves 2-3 pers (6-8 pancakes)~ (double quantities to serve 5, ~12-14 pancakes)
These can be made from a blend of gluten-free flours, and you can go wild experimenting with different savoury fillings... and perhaps sweet fillings to use up any leftover pancakes. I normally serve 2 savoury pancakes per person, and one 'dessert' pancake.
2 eggs (alternatively 1 tbsp psyllium husk + 1dl extra water)
1 cup buckwheat flour or gluten-free flour mix*
1 tbsp coconut milk (or ½ tbsp olive oil or MCT oil).
1 cup water (or more if needed)
Coconut oil for frying
*GF-pancake flour mix: Mix buckwheat flour, cassava flour/tapioca flour, amaranth flour, and even sorghum or teff flours, and store in a jar for use in pancakes. There is no magic ratio.
Note: I have found that psyllium husk leads to more fragile pancakes, and the moisture has more trouble evaporating. If you are not on a vegan or egg-free diet, use eggs for the optimal pancake.
300g mushrooms (or quorn färs)
2 tbsp pine nuts or a handful of walnuts
4-6 tbsp special pesto or herb pesto (see recipe). OR creamy spinach sauce (recipe below)
8-12 cherry tomatoes
1 medium avocado
4-6 slices (80-100g) goat cheese (if not excluding dairy)
8-12 basil leaves
Large handful rocket
Whisk eggs (if using) with the coconut milk or oil, add half the flour, and whisk in, alternately adding the water and remaining flour, whisking to a smooth consistency. Let sit covered for at least 1h (or refrigerated for longer).
Add more water if needed to desired pancake consistency. Fry pancakes in a non-stick fry pan on low-medium heat with a smear of coconut oil until dry on top, then flip until ready on the other side.
In a separate frypan, sauté mushrooms (or Quorn färs) and any other vegetables you want to add (eg. asparagus, garlic, leek, red onion), in olive oil, adding pine kernels/walnuts toward the end. Set aside until use.
Topping your pancakes:
In the slightly warm fry-pan, spread each pancake with 1 tbsp pesto. Scatter 1 slice goat cheese (if using) chopped roughly over one half of the pancake, followed by sautéd mushroom and any other veg, plus 2 chopped cherry tomatoes, 4 slices avocado, and a few basil or rocket leaves (if this takes too long, simply ask each person to compose their own pancakes with a selection of toppings at the dinner table. The only down-side is that the pancakes will be less warm).
Alternative to pesto: Creamy vegan spinach sauce
substitute the pesto/special pesto for a creamy spinach sauce.
Ingredients (spinach sauce):
1 small onion
1 clove garlic or 1/2 tsp garlic powder (optional)
1/4 tsp Himalaya or sea salt
1/2 tsp nutmeg
~1 cup frozen spinach cubes (or equivalent fresh spinach.. perhaps 200g)
2-3 medium broccoli florets (can include a lot of stem)
~2 tbsp olive oil
Method (spinach sauce):
Finely chop the onion and saute in a small sauce-pan with a little olive oil until transparent.
Add 1/4 tsp Himalya/sea salt and with 1/2 tsp nutmeg, and saute a minute more.
Add frozen spinach cubes or equivalent fresh baby spinach, and broccoli, plus a small amount of water (half-covering the contents).
Simmer gently with lid on until softened (ca 5-10min)
Add 2 tbsp almond flour and simmer a further 2-5min.
Remove from heat, and allow to cool slightly, then add 1tbsp olive oil and 1/2 dl nutritional yeast flakes.
Blend to a creamy sauce with either a hand held blender or a small bench-top smoothie maker. (you'll need larger quantities to make this in a regular blender). If you want the sauce creamier, add more olive oil and blend more.
Spread a generous dollop over your pancake before adding other toppings, and store unused sauce in a glass jar in the refrigerator.
Dessert pancake ideas:
Tahini and banana
Tahini, banana and a few fresh/frozen blueberries, or a dollop of berry compote.
Tahini and honey
Yoghurt, banana & frozen blueberries, berry compote or chopped summer fruits
Home made Nutella*, with a dollop of berry compotte (*Roast hazelnut spread made with dates, cacao, coconut oil & water. Recipe coming..)
Sweet potato, peanut butter and honey pancakes:
Odd as it may sound, the result is extremely tasty, bright orange, and it received an 8.5 - 9 out of 10 from my 9 & 12 year olds on first test.
Simply mash a piece of baked sweet potato together with a dollop of peanut butter and a small amount of honey. Spread on the pancake, fold, slice and enjoy!!
1dl baked sweet potato mashed
1 tbsp peanut butter
1 tsp honey