Soft Pancakes with Herbs
Ingredients
For the pancakes
- 300 g (2.5 cups) flour (I used spelt flour)
- 500 ml (2 1/4 cups) plantbased milk
- A dash of sea salt
- 0.5 tsp curcuma (for a nice golden color) Kurkuma
- 1 bunch of chives and/or parsley and/or cilantro or other fresh herbs to your liking
- plantbased oil for baking the flapjacks in a pan
- 2-3 spring onions (optional)
For herbed curd/Greek yoghurt
- 400 g (1.4 cups or 14 oz) vegan curd (Greek yoghurt)
- 3 tbsp lemon juice
- 1 tsp tahini
- Sea salt
- A handful of fresh herbs
Instructions
- Wash, dry and chop the herbs (one part for the pancakes and a big handful for the vegan curd)
- Stir together the vegan curd, 2 tbsp of lime juice, 1 tsp tahini, a dash of sea salt and a handful of chopped herbs. Season the curd with some more salt and lemon juice to your taste.
- For the pancake batter sift the flour into a bowl. Add a dash of sea salt, a bit of curcuma and the plantbased milk and stir a soft dough. Fold under two handful of chopped fresh herbs.
- Heat some drops of plantbased oil in a non-stick shallow pan. Spread a portion dough evenly in the pan and flip over after the pancakes lifts a little bit from the side (after 1-2 minutes). Than bake nice golden from the other side , too. Bake the pancakes one after the other from both sides and keep warm in the oven.
- Fill or serve the soft golden pancakes with the herbed curd/Greek yoghurt. Spread additional fresh herbs and chopped spring onions over the pancakes and enjoy!
Tried this recipe?Let us know how it was!