Conny's savory vegetable pancakes

Ingredients for 3 servings:

• 400 g spelt flour
• 2 tsp baking powder
• 400 ml vegetable stock
• 200 ml soy milk (soy drink)
• 60 g celeriac
• 60 g carrot(s)
• 1 spring onion(s)
• 2 tbsp soy sauce

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

vegan

Combine the flour, baking powder, cold vegetable stock, and soy milk in a sufficiently large bowl. Mix thoroughly with a hand mixer for about 1 minute until no lumps remain. Set aside and let rest briefly. Finely chop the carrots and celery. Slice the spring onions into very fine rings. Add everything to the batter, including the soy sauce, and mix with a spoon. Season to taste and add salt or another 1 tablespoon of soy sauce if desired. Heat the oil in a pan and fry the batter in batches in the hot oil on both sides until medium brown. This amount of batter makes 6 pancakes in a 24cm pan. Tip: A garlic or herb yogurt sauce also goes perfectly with these pancakes. If you don’t have any fussy children, you can easily increase the amount of vegetables by half.