I always seem to have an issue when it comes to pancakes and wraps; they can never hold my filling. Or rather, I’m too greedy. I pile everything onto it and then spend the next few minutes wrestling with my meal as I try to enclose the stuffing (a bit like last-minute Christmas wrapping). So, introducing The Open Pancake. Pile on as much as you want without any worries. I like to set this out buffet-style so that everyone can help themselves. This vegan protein-rich pancake uses gram flour, which is gluten-free and it’s also thicker than your average pancake, which makes it a great base.
Serves approx. 4
For the pancake:
100g gram (chickpea) flour
1tsp herbes de Provence
Black pepper and salt, to taste
1/2tsp coconut oil
For the topping:
2 carrots, grated
2 apples, grated
Juice ½ lemon
2 baby gem lettuces, chopped
1 spring onion, chopped
4tbsp pumpkin seeds
4tbsp sunflower seeds
Fresh coriander or parsley, to serve
1.) Whisk together the gram flour, water and herbs and season to taste. Let it sit for about 20 minutes and then whisk it again to remove any lumps.
2.) Meanwhile, chop the lettuce and spring onion and transfer to a serving bowl. Mix together the grated carrot, apple and lemon juice and transfer to another serving bowl.
3.) Start making the wraps: Melt the oil in a frying pan and add enough mixture to just cover the base of the pan (about half a ladle). Cook gently until solidified and cooked through- I found that I didn’t need to flip it.
4.) Repeat this with the rest of the mixture. Place a wrap onto each plate and allow everyone to top them with houmous, the salads, seeds and fresh coriander or parsley.