Steemit Fruits and Veggies Monday - Veg Jewels Oat Pancakes

Hot off the griddle
Selling like hotcakes
What are we talking about?
Pancakes of course!
Mondays come and Mondays go and I've come to the conclusion that I simply do not agree with the phrase You can't teach an old dog new tricks, as this old gal here has learnt quite a few tricks all thanks to our amazing chef and photographer @lenasveganliving's Steemit Fruits and Veggies Challenge, now being hosted by our very own personal trainer, nutritionist and equally amazing chef @plantstoplanks, and the wonderful foodie community here!

I hear some of our non-vegan foodies looking at my ingredients asking, 'Where's the eggs? You can't make a light and fluffy pancake without an egg!'
Not true as I discovered again today when using Chia egg replacement - these were the lightest, fluffiest and healthiest pancakes I've had in a long while.

The humble pancake graced the pages of the National Geographic Magazine, where we are told that it was part of man’s diet as far back as 5 300 years ago when Otzi the Iceman took his final hike. Otzi's last meal featured ground einkorn wheat and bits of charcoal which suggested it was some kind of pancake cooked over an open fire.
I’m sure old Otzi’s pancake was not light and fluffy and probably looked a whole lot different to the pancakes we know today!
National Geographic goes on to tell us:

The ancient Greeks and Romans ate pancakes, sweetened with honey; the Elizabethans ate them flavored with spices, rosewater, sherry, and apples. They were traditionally eaten in quantity on Shrove Tuesday or Pancake Day, a day of feasting and partying before the beginning of Lent.

Here in South Africa we serve our pancakes with Cinnamon Sugar, Syrup & a squeeze of Lemon; but my personal choice is just Cinnamon Sugar.

I made an Oat Veg Pancake for lunch using Oats & Stone Ground Flour with a Chia Egg and Water - I hear many gasp WATER, but my Gran taught me that water makes a much lighter pancake and I know from experience that she was right!
I have made hundreds if not thousands of pancakes throughout my life; used to be called the pancake lady as that was my job at many local fundraisers; be it for the church, retirement homes, children's homes and homes for disabled. I handed the reigns over to a much younger pancake lady when I broke my ankle a couple of years ago. My standard pancake recipe with water not milk, was given to dozens of would-be pancake makers.

Before I could make today's pancake, I went foraging in my little herb garden and found:

• Kale
  

• Young Leeks
  

• Vine Tomatoes;)
  

I sauteed chopped Leeks and mixed Veggies in a dash of Canola Oil and poured the pancake batter to cover it; once cooked I filled it with Sweetcorn, wilted Kale and pickled Onion Rings, sweet and simple but really delicious!

RECIPE

• 1 Chia Egg
• Approx 400ml Water
• 250ml Stone Ground Flour
• 5ml Baking Powder
• 2ml Salt

Beat chia egg & water, add sifted dry ingredients and oats and mix till smooth.
NOTE: You may have to add a little extra water to get the right pancake batter consistency.

Filling

• Kale leaves, blanched in a little water
• Frozen Mixed Veg
• 2 Baby Leeks - diced
• Cooked Sweetcorn
• Onion rings
• 125ml Balsamic Vinegar
• 5ml Maple Syrup

Add the Maple Syrup to warmed Balsamic Vinegar, pour over onion rings, cover and let it rest for at least an hour.

Sautee mixed veg & leeks in a little oil in pan.

Pour batter over and cook both sides.

Fill with Corn, Kale & Pickled Onions.

BON APPETIT

Original Content by @lizelle
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