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Veggie Whip

The instructions below are to serve the whips as they are ready, but if you'd like to serve them all at once, make all the pancakes ahead of time and assemble the whips on a baking sheet and bake in the oven at 350 degrees for 15 minutes or until the cheese is melted.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Author Sonja Bradfield

Ingredients

For the pancake batter:

  • 1 1/2 cup of chickpea flour
  • 1 1/4 cup of water
  • 1 tablespoon of extra virgin olive oil
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of fresh thyme minced

For the vegetable filling:

  • 1 teaspoon of vegetable oil
  • 1/2 cup of onions diced
  • 1 cup of sauerkraut
  • 2 cups of zucchini and/or yellow summer squash sliced into thin half moons
  • 1 teaspoon of caraway seeds optional
  • 1 cup of grated cheese that melts well I used a mix of colby and cheddar
  • 1 tablespoon of vegetable oil
  • sour cream to serve optional

Instructions

  1. Mix the ingredients for the batter together until smooth and free of clumps. Set aside to rest while preparing the vegetable filling.
  2. Saute the onions and sauerkraut with the caraway seeds (if using) in oil until golden brown. Set aside in mixing bowl.
  3. Saute the zucchini and/or yellow summer squash for about five minutes. Add to the onion and sauerkraut mixture.
  4. Use a paper towel moistened with vegetable oil to grease a nonstick 10 inch pan. Heat over medium low heat and pour in about a 1/2 cup of the batter. Swirl around the pan evenly to make a thin pancake.
  5. Cook until small bubbles form on the edges and the pancake can lift easily off the pan and flip.
  6. Put a sparse layer of grated cheese on half the pancake and top with the vegetable filling then another thin layer of cheese and fold the pancake in half.
  7. Flip onto the other side to melt the cheese. When the outside is slightly browned and the cheese is melted it is ready to serve.