The Pioneer Woman Tasty Kitchen
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Vegan Parsley Pancakes Filled with Rocket, Tomato and Humus

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Level: Easy

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Description

A healthy lunch or snack.

Ingredients

  • 3 teaspoons Soy Flour
  • 2 cups, 1 tablespoon, 2 teaspoons, 7-⅛ pinches Soda Water
  • 1 pinch Salt
  • ½ pounds, ⅞ ounces, weight Wheat Flour
  • ½ teaspoons Baking Powder
  • 3 Tablespoons Chopped Parsley
  • 1 cup Fresh Rocket Salad
  • 1 cup Humus
  • 1 cup Cold Homemade Tomato Sauce

Preparation

In a mixing bowl, stir together the soy flour and soda water. Add a pinch of salt, the wheat flour, baking powder and chopped parsley and whisk until the mixture is smooth. In a large pan, bake the mixture on low heat in 4 parts into crepe-style pancakes. Put each on a plate each; place tomato sauce, humus and rocket on top and roll closed. Garnish with rocket leaves and sweet red pepper powder.

If you prefer your pancakes non-vegan, replace the soy flour with 3 eggs and add some cheese and/or bacon bits to the filling.

2 Comments

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misspfui on 2.14.2010

note: i made these a few days ago again with dried parsley instead of freshly chopped leaves. works just as well, maybe even a little bit better.

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Tasty Trix on 2.13.2010

These look great – I love how light and airy the pancakes look.

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