Spring is the time of the year when I often try something out. Maybe it’s because of the rising temperatures, more sun and, therefore, just more motivation and inspiration. I like it.
For quite some time now, I hadn’t made pancakes. Actually, not since I made my Savory Pancake Rolls. So, it was about time to make some again when a friend, whom I hadn’t seen for even longer, came over. Incidentally, the guy had told me that, thanks in no small part to his new girlfriend, had turned vegan and that they had followed my posts here with great pleasure.
Admittedly, I was a bit flattered by this and decided to put my inspiration for experiments to work. Very soon I had set out a plan to make a Pancake Calzone for his visit: a half-flipped savory pancake with a delicious filling made with smoked tofu, sweet potato, and super fresh spinach. With a coconut-curry dip inside, and a Cashew sauce on top. All of that would for sure satisfy his newly developed vegan spirits.
Wait a second! Vegan spirits? Something I had not given any thought to beforehand was that I used to make pancakes with milk and eggs. How could that slip past my attention? Using plant-based milk instead was straightforward, but what about the eggs. I knew that they gave the pancake a bit of firmness so that they were easy to flip without breaking apart. So I had to do without them. I added some baking soda to the dough and it worked – even though accident-free flipping seemed a bit more difficult. I would recommend using a small pan to make your life a bit easier.
In the end, we enjoyed our Pancake Calzone very much. The fresh spinach, just briefly sauteed with a bit of garlic is a delicious dream on its own. The whole combination a stunner!Print
For the pancakes:
- 2 cups (250 g) gluten-free flour (buckwheat, for example)
- 2 cups (450 ml) plant-based milk
- 1 Tbs baking soda
- salt, pepper, herbs to taste
- olive oil for baking the pancakes
For the filling:
- 1 large sweet potato, peeled and cut into cubes
- 8 oz (250 g) smoked tofu
- 7 oz (200 g) fresh spinach
- 1 cup (240 ml) coconut milk
- 1 red onion
- 2 cloves of garlic
- 1 Tbs curry paste
- 1 Tbs oil (olive or coconut)
For the cashew sauce:
- 1/2 cup (65 g) cashews
- 1/2 cup (120 ml) coconut milk or water, double if you prefer it more liquid
- 1 Tbs lemon juice, optional
- 1–2 Tbs apple cider vinegar
- salt, pepper to taste
- For the pancakes:
- Mix all ingredients in a bowl. Adjust amount of liquid so that you have a soft dough.
- Heat oil in a frying pan, then bake the pancakes 2-3 minutes from each side. Be careful when flipping.
- For the cashew sauce:
- Transfer all ingredients to a blender and process until smooth.
- For the filling:
- Give the coconut milk and the sweet potato cubes to a saucepan and bring to a boil. Let simmer for about 10 minutes until the sweet potato is just soft. Remove the cubes from the milk and let it reduce for a couple of more minutes. If it is still too liquid, bind with a bit of flour. Add curry paste an mix well.
- Preheat the oven to 390°F (200°C). Cut the smoked tofu into cubes and roast in the oven for 10-15 minutes.
- Cube the red onion. Heat oil in a saucepan, then add the red onion cubes. Saute for 2-3 minutes, then add washed fresh spinach and garlic. Mix and let cook briefly until the spinach just begins to wilt. Remove from heat.
- To serve, place the filling on one half of the pancakes, flip over the other side and sprinkle with the cashew sauce.