Gratinated Buckwheat Pancakes with Spinach Filling - Gluten Free & Vegan

These pancakes made with buckwheat flour are a super tasty alternative to wheat or spelt flour. Best of all, they're even gluten-free!

This recipe is actually quite old and goes back to my youth. At that time still with wheat flour and cow's milk cheese. Some time ago I came across buckwheat flour and what can I say? There is hardly a better flour alternative for this dish. The subtle nutty flavor goes perfectly with the fruity spinach and the tangy vegan cheese. This transforms the pancake from a boring side dish to the main star. And another advantage: even people with gluten intolerance can eat their fill of it, since buckwheat naturally contains no gluten. However, to keep the pancakes from falling apart, a different "glue" must be used. I used chickpea flour for this recipe, but soy flour works just as well. The spinach is nice and fruity with fresh tomatoes and my beloved yeast flakes add the necessary spice.

For 4 pancakes you need:

For the pancakes:

• 200g buckwheat flour

• 3 tablespoons chickpea flour

• 700ml plant milk, unsweetened

• 200ml sparkling water

• approx. 1 tsp. salt

• coconut oil for frying

• For the spiced spinach:

• 1 onion

• 2 cloves of garlic

• 1 pck chopped spinach

• 2 tomatoes

• 2 tablespoons yeast flakes

• salt, herb salt, pepper, nutmeg, chili flakes

• 1/2 tbsp. oil

Other:

• 100g vegan grated cheese

Preparation:

1. Defrost the spinach.

2. Mix buckwheat flour, chickpea flour and baking powder.

3. Pour in the vegetable milk while stirring constantly and work everything into a smooth batter.

4. Now stir in the sparkling water and let the batter soak for about 15 minutes.

5. In the meantime, peel and finely dice the onions and garlic.

6. Wash the tomatoes, remove the stalk and also cut them into coarse cubes.

7. Heat 1/2 tablespoon of oil in a frying pan and sauté the garlic and onions until translucent.

8. Then add the diced tomatoes and sauté for about 5 minutes.

9. Then add the spinach.

10. Let everything simmer for 5 - 10 minutes with the lid closed. If there is still too much liquid, simply continue to cook for a few minutes with the lid open.

11. Season the spinach with salt, pepper, nutmeg and yeast flakes.

12. and set aside to cool.

13. For the pancakes, heat the coconut oil in a frying pan (the pan must be really hot and should only be very lightly coated with oil.

14. Bake 4 pancakes from the batter. The batter is enough for about 6 pancakes, but

15. since experience shows that the first two go wrong anyway, it is better to have a little more batter ;)

16. Tip: Make a test at the beginning with a small amount of batter. If the batter sticks, add a little more chickpea flour.

17. Lightly grease a baking dish.

18. Put some of the spinach in the middle of each pancake and then carefully roll the then carefully fold the pancakes.

19. Place them in the baking dish with the top side down and sprinkle with the vegan sprinkle them with vegan grated cheese.

20. Now the buckwheat pancakes are allowed to bake in the preheated oven at 350°F top- / bottom heat in the preheated oven for about 30 - 40 minutes until the cheese has melted.

Enjoy!