Vegan curry pancakes

I have to admit that this was my very first attempt at making vegan pancakes, except form the sweet breakfast ones. That's why I'm so happy it was a success ;) They were really delicious and surprisingly easy to fry. I will be experimenting with other types of flour, but the dark wheat/buckwheat combination has worked really well. I added a spoon of corn flour as a binding agent, I'm sure potato flour would also do the trick. I have a feeling that a pancake period has just started in my kitchen ;)

Batter (I got 9 pancakes out of it, the last one being quite small ;)

150g whole wheat flour

150g buckwheat flour

1 tbsp. corn flour

1 tsp. salt

2 tbsp. curry powder

250ml soy milk

500ml water

Filling:

2-3 tbsp. olive oil

1 onion, chopped

5 garlic cloves, minced

3 medium leeks, sliced

250g mushrooms, chopped

450g frozen spinach 

250g tofu, crumbled

Mix all the dry batter ingredients, add the soy milk and approximately half of the water and start blending with a mixer. Gradually add the remaining water, until you have reached the desired pancake batter consistency. You might need to use more water than 500ml (I added some extra water when the first pancake turned out a bit too thick). Mix until the dough has little bubbles of air in it. Heat up a pancake pan, brush it with a bit of olive oil (just once) and fry the pancakes on both sides.

You can use any filling you want, preferably not sweet, though ;) I fried the vegetables mentioned above on some olive oil, then added the tofu and spices - salt, pepper and chili powder to taste. I put the pancakes with the filling on a baking dish and baked them for 10 minutes at 180°C. I served the hot and crispy pancakes with a super-fast tomato salsa (a can of chopped tomatoes or tomato passata mixed with minced garlic, salt, pepper and dried thyme, heated up in microwave).