Go Back

Vegan pancake cannelloni

theveganharmony

Ingredients
  

Pancakes

  • 180 g spelt flour
  • 350 ml almond milk
  • pinch of salt

Stuffing

  • 4 slics of vegan cheese
  • 4 slices of vegan salami
  • dry basil
  • dry oregano

Breading

  • 40 g flour
  • a pinch of turmeric
  • 1 dl water
  • 80 g breadcrumbs
  • olive oil for frying

Instructions
 

Pancakes

  • Put flour and salt in a bowl, add almond milk and mix everything together into a smooth batter.
  • Let it rest for 5 to 10 minutes.
  • Put a teaspoon of coconut oil in the pan and heat it up. When the oil is hot, pour a quarter of the batter into the pan and spread it all over the pan.
  • Bake for about half a minute. Reduce the heat by a third so that the pancakes do not burn, turn the pancake over and bake it on the other side for another 30 seconds. Repeat with the rest of the batter to get 4 pancakes.

Cannelloni

  • Put cheese in the middle of the pancake, add basil and oregano and cover with salami.
  • Wrap the pancake by first folding the bottom over, folding it on both sides and then roll. If the pancakes do not stay rolled,you can use a toothpick to hold the together.

Breading

  • Mix flour with turmeric and water and place on a plate.
  • Put breadcrumbs on another plate.
  • Dip each cannelloni into the flour mixture first, then roll in breadcrumbs stick to the cannelloni.
  • Heat olive oil in a pan. When it is hot, place the cannelloni in it and fry until they get a nice golden color, then turn and fry on the other side.