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Pancake Calzone [Vegan, Gluten-Free]

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This pancake calzone is all sorts of tasty fusion. It's savory and fluffy with a delicious filling made of smoked tofu, sweet potato, and super fresh spinach. Add some coconut curry paste and a saucy cashew cheese drizzle on top and there's no doubt that this dish is a winner. Enjoy this in the morning or when you're craving breakfast for dinner!

Pancake Calzone [Vegan, Gluten-Free]

This Recipe is :



  • 2 cups gluten-free flour of choice
  • 2 cups non-dairy milk
  • 1 tablespoon baking soda
  • Salt, pepper, and herbs to taste
  • Olive oil, for baking

For the Filling:

  • 1 large sweet potato, peeled and cut into cubes
  • 1 cup smoked tofu
  • 1 cup fresh spinach
  • 1 cup coconut milk
  • 1 red onion
  • 2 garlic cloves
  • 1 tablespoon curry paste
  • 1 tablespoon oil

For the Cashew Sauce:

  • 1/2 cup cashews
  • 1/2 cup coconut milk or water, double it if you like it more of a liquid-consistency
  • 1 tablespoon lemon juice, optional
  • 1-2 tablespoons apple cider vinegar
  • Salt and pepper, to taste


To Make the Pancakes:

  1. Mix all ingredients in a bowl. Adjust amount of liquid so that you have a soft dough.
  2. Heat oil in a frying pan, then bake the pancakes 2-3 minutes from each side. Be careful when flipping.

To Make the Cashew Sauce:

  1. Transfer all ingredients to a blender and process until smooth.

To Make the Filling:

  1. Put the coconut milk and the sweet potato cubes on a saucepan and bring to a boil. Let simmer for about 10 minutes until the sweet potato is just soft. Remove the cubes from the milk and let it reduce for a couple of more minutes. If it is still too liquid-like, bind with a bit of flour. Add curry paste and mix well.
  2. Preheat the oven to 390°F. Cut the smoked tofu into cubes and roast in the oven for 10-15 minutes.
  3. Cube the red onion. Heat oil in a saucepan, then add the red onion cubes. Sauté for 2-3 minutes, then add washed fresh spinach and garlic. Mix and let cook briefly until the spinach just begins to wilt. Remove from heat.
  4. To serve, place the filling on one half of the pancakes, flip over the other side and sprinkle with the cashew sauce.




Always simple, always gluten-free, always scrumptious! Florian Nouh is the recipe developer, photographer, and cook behind Contentedness Cooking. I'm a food enthusiast who loves creating vegan and gluten-free recipes. The recipes on Contentedness Cooking range from fruity breakfasts to hearty lunches, from delicious dinners to scrumptious desserts – there is something for everyone, all easy to make by home cooks without the need for special equipment. It’s all about natural ingredients, healthy choices, and embracing creativity.



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