How long does pancake calzone [vegan, gluten-free] take to prepare?

This breakfast can be ready in 15-25 minutes.

Can I make pancake calzone [vegan, gluten-free] ahead of time?

Some breakfast recipes can be prepped ahead. Check specific recipes for details.

Can I make pancake calzone [vegan, gluten-free] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is pancake calzone [vegan, gluten-free] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does pancake calzone [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Pancake Calzone
[Vegan, Gluten-Free]

FN By: Florian Nouh

Author Bio

Florian Nouh is the recipe developer, photographer, and cook behind Contentedness Cooking. I'm a food enthusiast who... Read More

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Pancake Calzone [Vegan, Gluten-Free]

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.... Read More

Ingredients You Need for Pancake Calzone [Vegan, Gluten-Free]

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

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How to Prepare Pancake Calzone [Vegan, Gluten-Free]

To Make the Pancakes:

Mix all ingredients in a bowl. Adjust amount of liquid so that you have a soft dough.
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:

Transfer all ingredients to a blender and process until smooth.

To Make the Filling:

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.
Preheat the oven to 390°F. Cut the smoked tofu into cubes and roast in the oven for 10-15 minutes.
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.
To serve, place the filling on one half of the pancakes, flip over the other side and sprinkle with the cashew sauce.