When I was a child, pancakes were one of my favorite meals. We even had them as a school lunch option every few weeks. They were filled with jam, often apricot, or strawberry, or quark mixed with sugar. I’m sure it would be hard to find a child who wouldn’t inhale such lunch in a matter of minutes, right?
As an adult, I prefer salty lunch, and I save sweet dishes for desserts. So over the past several years, pancakes moved from main dish category and got well established between desserts. We also make them fancier, filled not only with jam, but often ricotta, and topped with melted chocolate and fresh berries. Yum! 🙂
I’ve seen salty pancakes, usually filled with chicken on several menus already. I even tried them once or twice, but they were rather heavy, leaving me stuffed and sleepy afterward.
So, we decided to come up with our own version of salty pancakes, one that will be tasty, colorful, and full of nutrients. They are propper lunch option, filled to the brim with healthy fillings. And aren’t they beautiful?! 😉
We used plenty of fillings we use in other recipes as well. We had hummus, avocado spread and tomato salsa we recently used in burrito bowls. To add extra protein, we added the lentil taco filling we usually put to wraps. The result pancakes we divine! Since they were so packed with fillings, two pancakes per person were just enough.
From the ingredients for pancake listed below, we made 8 pancakes. We used all the fillings in the 4 salty pancakes and we had the remaining 4 pancakes as a dessert. We filled them with various jams, put some melted chocolate and whipped cream on top. And we didn’t mind one bit to have the main dish and dessert based on the same main ingredient!
Salty Vegetarian Pancakes
Servings: 8 pancakes (fillings are for 4 pancakes)
- 1 and 1/4 cup of buckwheat flour
- 1 cup almond milk
- 1/3 cup water
- 1 medium egg
- 2 tablespoons melted butter (or oil)
- pinch of salt
- oil for frying
- 1/2 cup hummus
- 1/2 cup julienned zucchini
Lentil taco filling:
- 1/2 cup brown lentils
- 1 carrot, shredded
- 2 tablespoons soy sauce
- 1/4 teaspoon sweet paprika powder
- 1 tomato
- 4 cherry tomatoes
- 2 green onions
- 1 tablespoon olive oil
- 1 tablespoon fig vinegar
- 1 ripe avocado
- 2-3 tablespoons fresh lemon juice
- 1/4 teaspoon garlic powder (or 1 garlic clove)
- Combine milk and water in a tall container. Use a hand mixer to combine the liquids with the egg, melted butter, flour, and salt and whip until you have a smooth pancake batter.
- While the batter sits for at least 20 minutes, start preparing the fillings.
- Add the lentils to a pot and cover with 2-3 cups of water. Add 1/4 teaspoon of salt, bring to boil, and then turn the heat to medium. Let the lentils simmer for about 30 minutes, or until done. Once cooked, drain any excess water.
- Heat a large non-stick pan (no oil needed). Add the shredded carrot and sauté for a couple of minutes. Add the drained lentils and sauté for about 5 minutes, stirring occasionally. Season the mixture with the sweet paprika powder and add the soy sauce. Sauté the mixture until all the liquid evaporates, stirring frequently. Set aside.
- For tomato salsa: in a bowl, mix diced onions and tomatoes with oil, vinegar, and a pinch of salt.
- For avocado spread: in a bowl, mix mashed avocado, lemon juice, garlic powder and salt to taste.
- Heat a non-stick pan with 1/2 a teaspoon of olive oil. Pour enough of the pancake batter to cover the bottom of the pan thinly. Flip the pancake after 2-3 minutes of baking, to cook from the other side. Continue until you use all the batter. Add additional oil to the pan as needed.
- For serving: Spread a 1/4 of hummus on one half of each pancake and 1/4 of avocado spread on another half. Top with lentil taco filling, tomato salsa, and julienned zucchini. Serve open-faced, or fold in half.