Leek Pancakes with Apple-Radicchio Salad

Markus Erhard

Bavaria, Germany

Instagram: @thegreenchocolate | thegreenchocolate.de

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~2 servings~

INGREDIENTS

5¼ oz spelt flour

6¾ oz plant-based milk

1 flax egg (1 tbsp ground flaxseed & 2½ tbsp water)

½ tsp garlic powder

¹⁄³ tsp salt

1 apple

2 handfuls cherry tomatoes

1 leek Radicchio leaves

4 tbsp olive oil

3 tbsp white wine vinegar

1 tsp mustard

Salt, pepper & chives

METHOD

Mix flaxseed with water and let soak for 5 minutes. For the pancake dough, mix flour, milk, flax egg, garlic powder and salt. Set aside for 10 minutes. Meanwhile, wash the veggies. Slice the white and light green part of the leek. For the salad, halve the tomatoes and pluck the radicchio leaves into small pieces. Slice the apple. For the dressing, mix together the olive oil, vinegar, mustard, salt and pepper. Fold in the tomatoes, radicchio and apple slices. In a pan, heat 1 tbsp olive oil and stir-fry the leek. Remove the leek. For the pancakes, place 1 ladle at a time into the middle of the greased pan. Swing the pan slowly to distribute the dough evenly. Bake for 3 minutes on high heat, then turn the pancakes and cook another minute. Put the salad on the pancakes and top with fresh chives, pepper and a sprinkle of good olive oil.