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Hi from Vancouver! We flew to Seattle a bit over a week ago and started our month-long roadtrip here on the west coast. From Seattle we continued to Vancouver Island, which was a stunning place. We stayed in a small surf town called Tofino and it instantly felt like home. The vibe was just so cozy, the beaches were gorgeous, and our airbnb had a hot tub, where we relaxed staring at the stars and drinking kombucha. It totally reminded me of those vacation rentals in North Myrtle beach that we rented last year. Now that is what I call life!
Being on vacation feels needed after spending two months without an apartment and living out of boxes. And I finally get to try all the yummy things I’ve been drooling over on Instagram for ages, like the very cool (and very expensive) superfood lattes. In a couple days we’re heading back to the States and we’ll spend the rest of month driving towards southern California. I cannot wait for the strawberries and the sunshine there. But before that there’s a billion places to see and try, as eating in great places is the best way to get to know a new city, right? So if you’ve got any tips to Portland, San Fransisco, LA, or a must-see place in between the cities, let me know!
Before we left for our trip, I made this savory oven pancake to take with us for the flight. I’m known for bringing snacks with me pretty much anywhere I go, whether the trip takes two hours or two days. I’ve been eating five meals a day as long as I remember, so I get hungry every three hours, no joking here. So snacks are a must for me. Our trip took almost 24 hours so I packed a lot of stuff with me to beat the hanger. My favorite snacks to pack are fruits (bananas, apples, grapes and mandarines are all easy to eat anywhere), gluten-free crackers, snack bars, and nuts. I always pack a few tea bags too (green and herbal tea) and for longer trips, something more filling: a salad, a sandwich or a smoothie. (One time I brought an omelette with me to the plane, which was a bit weird). When you pack the snacks into a lunchbox and rinse or peel fruits beforehand, they’re easy to eat on the road. And if you make a smoothie to go, just drink it before the security check.
This time I packed some veggie stick, a couple avocados, crackers and a few slices of this savory oven pancake, that did the job as a breakfast and snack both in the airport and on the flight. The pancake is really easy to prepare and you can use pretty much anything as a topping, so it’s a great base for any leftover veggies hiding in the fridge. You can have it as it is, or top it with some avocado and hummus, which make it more of a yummy meal already.
I hope you enjoy the pancake and for more travel stories, check out my Instagram! :)
For more inspiration, follow me on Instagram and tag photos of my recipes with #tuuliablog so I can see!
Savory Oven Pancake w/ Greens & Feta
notes: you can top the pancake with all sorts of vegetables, so you can adapt this recipe based on what you have at hand. you could also try adding some pesto on top or mix it to the dough! other gluten-free flour could be used as well, for example oat, teff or sorghum work well instead of the buckwheat and brown rice, but I recommend using a blend of at least two flours to get a nice flavor.
into a 24 x 30 cm / 10 x 12 inch pan
4 organic eggs
2 cups oat milk (or other plant-based milk)
3/4 cup buckwheat flour
1/2 cup brown rice flour
2 tsp baking powder
1 tsp salt
2 tbsp organic butter (or olive oil)
1. Add the eggs and oat milk to a blender and blend for about a minute, until frothy. Measure all the dry ingredients into a big bowl and mix well. Add the wet mixture and mix carefully, so that there are no climbs. Let the dough sit for 15 minutes.
2. Preheat the convection oven to 400F / 200c (regular oven 215c). Grease the baking dish with butter or olive oil and set aside for a moment.
3. Chop all the vegetables into smaller pieces. Pour the dough to the baking dish and spread the vegetable evenly on top. Crumble the feta cheese on top and finish with a hint of black pepper. Bake for about 20 to 25 minutes, until golden brown. Take out from the oven and let cool for a moment. Serve as it is, or with some salad and a dip, and enjoy!