Vegan pancake cake with chard filling

Ingredients for 1 servings:

• 60 g spelt flour
• 60 g lentil flour, red
• ½ tsp salt
• ½ tsp baking powder
• 180 ml mineral water
• some oil for frying
• 350 g chard or spinach
• 1 onion(s)
• 1 clove(s) garlic
• ½ tsp salt
• ½ tsp pepper
• ¾ tsp nutmeg, grated
• 1 tsp olive oil
• 170 g soy quark (quark alternative)
• 10 g yeast flakes
• ¾ tsp salt
• ¾ tsp pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

For the pancakes, mix all the ingredients in a bowl and let it sit for 10 minutes. Meanwhile, slice the chard (stems and leaves) into thin strips, dice the onion, and mince the garlic. Heat the olive oil in a pan and sauté the onion and garlic, then add the chard. Fry the vegetables until cooked through and the liquid has evaporated. Season with spices and let cool. Heat a little oil in a pan and cook four pancakes on both sides using the batter. While the pancakes are frying, stir the soy curd with the nutritional yeast and spices until smooth. Now assemble the pancake cake. Stack the pancakes, soy cream, and chard in this order. Don’t spread the soy cream all the way to the edge so it doesn’t ooze out. Top with the soy cream and chard.