Savoury Pancakes with Spinach & Vegie Filling

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Turn a brekkie favourite into dinner with these delicious gluten free savoury pancakes

Gluten Free · Dairy Free

Makes 4-6

Ingredients

250g / 1¼ cups chopped spinach, cooked (fresh or frozen)

200g / 1 cup roasted pumpkin, cubed

65g / ½ cup mushrooms, chopped

1 onion, diced

2 cloves garlic, crushed

150g firm tofu, cubed

350g dairy free ricotta (recipe below)

2 tablespoons nutritional yeast flakes

½ teaspoon nutmeg

Cracked black pepper

500g / 2 cups chunky pasta sauce (see note below)

8 gluten free savoury pancakes

Note: Woolworths (Macro brand) Tomato, Garlic and Basil Chunky Pasta Sauce used in this recipe.

Dairy Free Ricotta

200g / 1½ cups raw cashews, soaked for 2 hours in boiling water then drained

40ml / 2 tablespoons lemon juice

1 tablespoon nutritional yeast flakes

1 teaspoon white miso paste

1 clove garlic

80ml / ⅓ cup almond milk

Method

Preheat oven to 180 degrees Celsius. Grease a 30cm x 25cm / 12 x 10 inch baking tray.

In a small fry pan or saucepan sweat the onion and garlic with the lid on until transparent. Prepare the tofu by wrapping in cloth and squeezing out excess moisture before cutting into cubes. Put cooked spinach, roast pumpkin cubes, mushroom and tofu in a large bowl. Stir in the cooked onion and garlic. Add the ricotta, yeast flakes, nutmeg and pepper. Stir well to combine being careful not to break up the pumpkin and tofu.

Spread a third of the pasta sauce on the base of the prepared baking tray. Divide the filling mix into 8 portions and spread along the middle of each pancake. Roll up and place into baking tray. Spread the remaining pasta sauce over the filled pancakes and bake for 40 minutes.

Note: Woolworths (Macro brand) Tomato, Garlic and Basil Chunky Pasta Sauce used in this recipe.

Dairy Free Ricotta

Blend all ingredients in a food processor or blender until smooth. Keeps up to a week in the fridge.