Vegan pancakes with aquafab, harissa, leek and smoked almonds

Ingredients: ⅓ cup rice bran oil ¼ canned (pickled) lemon, finely chopped 3 leeks, washed and cut lengthwise and halved 135 ml aquafabs 240g flour salt (to taste) 1 tsp. baking powder 300 ml almond milk 1 tsp. dried thyme 1 tsp. dried oregano 1 tsp. ground cumin ½ ct. l Harissa (or any hot sauce, to taste) coconut oil for pancakes 1 cup smoked almond, coarsely chopped 2-3 art. l coconut yogurt

Recipe: 1. Preheat oven to 160C. 2. Place the leeks in a pan with high sides for frying, cover with rice bran oil and add the chopped canned lemon. 3. Cook in the oven for 45 minutes to an hour or until the leek is brown on top and soft to the touch. If you are concerned that the lemon will change color, cover the baking sheet with a foil in the middle of cooking and remove the foil 5 minutes before the end of cooking. 4. Beat aquafab with a mixer until hard peaks (about 10 minutes). Whipped aquafab perfectly replaces eggs in vegan pancakes.

5. In a separate bowl, mix flour, salt, baking powder and herbs. Then beat almond milk and harissa until smooth. Gently add the whipped aquafab to the dough. 6. Heat a frying pan over medium heat. After it warms up, add some coconut oil and grease the pan with it. Pour a spoonful of dough and fry pancake. Wait until the bubbles appear all over the pancake (about 2 minutes) before turning and frying the other side for another 2 minutes. 7. Wrap all the stuffing in pancakes and serve with yogurt. Or serve unwrapped pancakes, on top of which lies a leek, sprinkled with greens and almonds. Sprinkle coconut yogurt with hot sauce (optional).