Vegan Parsley Pancakes Filled with Rocket, Tomato and Humus

• 3 teaspoons Soy Flour
• 2 cups, 1 tablespoon, 2 teaspoons, 7-18 pinches Soda Water
• 1 pinch Salt
• 1/2 pounds, 78 ounces, weight Wheat Flour
• 1/2 teaspoons Baking Powder
• 3 Tablespoons Chopped Parsley
• 1 cup Fresh Rocket Salad
• 1 cup Humus
• 1 cup Cold Homemade Tomato Sauce

1. In a mixing bowl, stir together the soy flour and soda water.
2. Add a pinch of salt, the wheat flour, baking powder and chopped parsley and whisk until the mixture is smooth.
3. In a large pan, bake the mixture on low heat in 4 parts into crepe-style pancakes.
4. Put each on a plate each; place tomato sauce, humus and rocket on top and roll closed.
5. Garnish with rocket leaves and sweet red pepper powder.
6. If you prefer your pancakes non-vegan, replace the soy flour with 3 eggs and add some cheese and/or bacon bits to the filling.

flour, water, salt, weight wheat flour, baking powder, parsley, fresh rocket salad, humus, tomato sauce

Taken from tastykitchen.com/recipes/special-dietary-needs/vegan-parsley-pancakes-filled-with-rocket-tomato-and-humus/ (may not work)