Chickpea-Pancake with Wok-vegetable and Mango-Mint Topping

Too bad the warm and nice days have been gone and the cold days are back. But one good thing - they will come back soon - as said on the radio. AND they came back, luckely......

Anyway, after receiving bad news - my grandfather 93 - died the night, I had a really hard day at work. Tiers were running down my face the whole day, hard to concentrate on work. The day after was a little better and in the evening I had to focus my mind on something different, and what is better than to concentrate on food I might prepare for dinner. 

I had the idea a few days ago - knowing still having a started packed to be done - and instead of making old fashioned pancakes I decided to use them like a wrap filled with asian vegetables and a fruity dressing/sauce.

Unfortunatly it wasn't yet warm enought to eat dinner on the balcony - looking forward the time I could, but this didn't matter.

I really enjoyed a good dinner and it did help to focus on something else than the lost of my grandfather.

Hope you enjoy it and feel free to fill the pancake with whatever vegetable you prefer, but it should compare with the Mango-Mint-Topping

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Chickpea-Pancake with Wok-vegetables and Mango-Mint-Topping

ingredients:

for 4-5  pancakes:

pancake:
240 g chickpea flour
500 ml of mineral water
4 tablespoons olive oil
1 tsp sea salt, freshly ground pepper
Oil for frying

Mango mint topping:
250 g vegan yoghurt
½ ripe mango pureed,
½ tsp sea salt, mixed pepper, freshly ground
10-15 mint leaves, chopped
2 tablespoons extra virgin olive oil 

Vegetable filling in the wok:
200 g bean sprouts
1-2 small leeks, cut into strips
1 red pepper, cut into cubes
2-3 carrots, cut into slices
1 hot pepper, cut into thin strips
1 small cabbage, cut into strips
50 g shiitake mushrooms, quartered
sea salt, mixed pepper, freshly ground
50 g coconut cream

3 tablespoons whole Cashews (Optional)

Direction:
For the pancake batter mix everything together in a bowl. Pour a little cooking oil and pour 1-1.5 small big spoon of  batter into the hot pan and fry until golden brown on both sides. Place finished pancakes on a plate and keep warm in the oven.

For the mango mint topping stir all ingredients together in a bowl and set aside.


For the filling fry all the prepared vegetables in the hot Wok, stirr pretty often to beware from sticking. Season with salt and pepper. After 3-5 minutes, add coconut cream and mix well. Sprinkle with Cashews. Distribute the chewy vegetable mixture onto the preheated pancakes and roll up.

Serve with mango mint topping. And enjoy!