1. Prepare the pancake batter:
Mix the plant milk, flour, baking powder, and a pinch of salt in a bowl until smooth. If you have time, let the batter rest for about 30 minutes – this will make the pancakes especially fluffy.
2. Prepare the filling:
Wash the red grapes thoroughly, cut them in half, and remove the seeds if necessary. Peel the red onion, cut it into thin rings, and sauté in 2 teaspoons of oil over medium heat until translucent. Fluff the sauerkraut a little with a fork.
3. Bake the pancakes:
Heat ½ teaspoon of oil in a non-stick pan. Pour a small ladleful of batter into the pan for each pancake and bake over medium heat until golden brown on both sides. This will make approx. 8 small, thin pancakes.
4. Fill the pancakes:
Immediately after baking, top the pancakes with sauerkraut, fried onion rings, and grape halves. Season with freshly ground pepper, roll up, and keep warm.
5. Prepare the salad:
Wash the mixed salad, spin dry, and tear into large pieces. For the dressing, mix the vinegar, olive oil, sugar, salt, and pepper and pour over the salad.
6. Serving:
Cut the filled pancakes diagonally and arrange on plates with the salad. Serve immediately and enjoy.
Nutritional information (per serving, approx.)
• Calories: 430 kcal
• Protein: 9 g
• Fat: 18 g
• Carbohydrates: 50 g
• Fiber: 8 g
