Pancake Spinach Cake

Ingredients for 1 servings:

• 220 g spelt flour
• 60 g buckwheat flour
• 375 g oat milk (oat drink)
• Salt
• ½ tsp turmeric powder
• 4 tbsp oil
• 1 kg leaf spinach
• 2 cloves garlic
• nutmeg
• 4 tbsp olive oil
• ½ bunch basil
• 100 g soy cream fraîche (crème fraîche alternative) or soy sour cream
• 150 g cherry tomatoes
• 150g tofu
• pepper
• 30 g pine nuts

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

vegan, for 12 pieces

For the pancakes, mix the spelt and buckwheat flour, fold in the oat milk, and let it swell briefly. Stir in the salt, turmeric, 1 tablespoon of oil, and baking powder. Then heat 1 tablespoon of oil in a non-stick pan, cook 9 thin pancakes, each about 24 cm in diameter, and set aside. For the filling, trim and wash the spinach and blanch it briefly in salted water. Rinse the spinach in cold water and squeeze it dry. Peel and finely chop the garlic. Roughly chop the spinach and mix with the garlic, nutmeg, salt, and olive oil. For the topping, wash and halve the cherry tomatoes and set them aside. Wash and chop the basil. Stir the soy cream until smooth. Crumble the tofu and mix with the sour cream. Season generously with salt, pepper, and nutmeg. Heat the remaining oil in a pan and toast the pine nuts in it. Then add the topping along with the oil. Preheat the oven to 200°C. Grease a springform pan with a diameter of about 24 cm. Place a pancake in the pan and layer the spinach and pancakes on top. Finally, spread the tofu cream, cherry tomatoes, and some of the basil over the surface. Bake the cake in the oven for about 30 minutes. Sprinkle the remaining basil over the cake before serving.