Veggie pancakes

This simple and very delicious recipe came to my mind as a combination of reading a bit in my new vegan cookbook, our visitors from Kalamata/London/Poland (Kasia and Martha) who were so amazingly nice guests that they chose to cook pancakes for us, and then some experimenting with combinations of ingredients seeming delicious in my mind.

VEGGIE PANCAKES (for about 6 pancakes)
with filling of courgette, carrot and eggplant

what you need:
(for the filling)
– 1 eggplant, sliced into sticks
– 3 big carrots, grated
– 1 courgette, grated
– olive oil for frying
– 1 big tomato, sliced
– lettuce after own choice, sliced
– (if not vegan, crumbled feta cheese or grated mozzarella)
– chili powder
– oregano

how to do:
1. heat a bit olive oil in a pan
2. fry the eggplant, put it on a plate
3. fry the grated carrots and courgette together, put on the plate with the eggplant

(I don’t have the exact amounts for the pancakes we used, because these were made by my lovely guests, so you can find a recipe on food pancakes yourself, or use the following recipe on a)
vegan pancake dough:
what you need:
– 4dl soya milk
– 2 1/2 dl wheat flour
– 1 teaspoon baking powder
– 1 tablespoon rapeseed oil or olive oil

how to do:
1. mix all the ingredients up very well in a bowl
2. let it rest for about 10 minutes
3. fry in a pan (put perhaps the finishmade pancakes in the oven at low heat)

Serve the pancakes hot with the carrot/courgette/eggplant filling
– add the grated cheese or crumbled feta
– the sliced lettuce and tomatoes
– and some chili powder and/or oregano on top



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