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 Time15minutes
Cook Time20minutes
Total Time35minutes
Servings6
AuthorSonja Bradfield
Ingredients
For the pancake batter:
1 1/2cupof chickpea flour
1 1/4cupof water
1tablespoonof extra virgin olive oil
1/2teaspoonof salt
1/2teaspoonof fresh thymeminced
For the vegetable filling:
1teaspoonof vegetable oil
1/2cupof onionsdiced
1cupof sauerkraut
2cupsof zucchini and/or yellow summer squashsliced into thin half moons
1teaspoonof caraway seedsoptional
1cupof grated cheese that melts wellI used a mix of colby and cheddar
1tablespoonof vegetable oil
sour cream to serveoptional
Instructions
Mix the ingredients for the batter together until smooth and free of clumps. Set aside to rest while preparing the vegetable filling.
Saute the onions and sauerkraut with the caraway seeds (if using) in oil until golden brown. Set aside in mixing bowl.
Saute the zucchini and/or yellow summer squash for about five minutes. Add to the onion and sauerkraut mixture.
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.
Cook until small bubbles form on the edges and the pancake can lift easily off the pan and flip.
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.
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.