Bavarian Pancake Soup
[Vegan]

To Make the Broth:

1. Wash the vegetables for the broth and peel the celery and the carrots. Cut everything into rough chunks. In a big pot, heat up the oil and sauté the vegetables for 3 minutes, then add the water and the spices. Let it simmer at low heat for 1 hour.

To Make the Pancakes:

1. In the meantime prepare the pancakes. Combine all the ingredients (except the coconut oil) in your mixer and blend them until smooth. In a non-stick pan, melt the coconut oil and stir it in the pancake mix.
2. Get the pan to a medium heat. Add one scoop of the pancake mix and tilt the pan to distribute it evenly and thinly. Once it’s starting to also get firm on the top, flip it and bake the other side. Transfer to a plate and repeat until all of the mixture is gone.

To Make the Soup:

1. Wash and peel your carrots and wash your leek for the garnish. With a julienne cutter prepare the carrots and slice the leek thinly with a knife. Dice the chives.
2. Use a strainer to separate the vegetables from your broth. Put the pot with your broth back on the stove and add the carrots and leek and let it simmer for 10 minutes.
3. In the meantime, roll up the pancakes and cut them into stripes. Scoop the hot broth on plates, add the pancakes, and sprinkle with the chives.