If you want to have a quick and good substitute for bread, pancakes are a good alternative. You can cook tasty pancakes without eggs and with a bit of imagination.
I gave my pancakes an extra taste and more nutritional value by adding green beans, mushrooms and basil pesto to the dough and the result was excellent!
Ingredients for the pancakes:
Few green beans
One spoon of dairy-free basil pesto
Gluten free flour
A pinch of salt
How to prepare it:
Chop green beans and mushrooms and boil them. Once cooked, grind them in your food processor. Mix ground green beans and mushrooms to flour and stir them well. Add a pinch of salt, a spoon of dairy-free basil pesto and add water. While you add water (little at a time) keep stirring the dough to avoid the creation of lumps. The dough’s consistency should be like shown in the picture:
Put a bit of oil on the pan (you can coat it homogenously with the help of a sheet of kitchen roll paper). Pre-heat the pan and when it is hot, pour into it a spoonful of dough. When it starts creating bubbles, it will be easier to remove it from the pan and turn it (I am able to do it with a quick movement of the pan, but if you don’t feel confident, use a spatula). Cook your pancake well (I turn it several times until it gets golden like shown in the picture):
Now you can fill it as you like!!!
I prepared three different pancakes:
1st: Spinach, rocket, avocado, black olives with a drizzle of balsamic vinegar and olive oil, a pinch of salt
2nd: Rocket, black olives, tomatoes, and a pinch of salt
3rd: yoghurt sauce (mix soy yoghurt with mint and a teaspoon of olive oil), tomatoes and cucumber.