Broccoli pancakes with feta cheese cream

Ingredients for 4 servings:

• 120 g broccoli
• 100 g chickpea flour
• 100 ml almond milk (almond drink)
• e.g. salt and pepper
• 2 m.-sized eggs
• 50 ml mineral water
• 6 tsp pesto
• 100 g sheep’s cheese
• 100 g Skyr
• 2 tsp chives
• 250 g mushrooms, cleaned
• 1 dash of soy sauce
• 125 g arugula
• 1 large tomato(s), sliced
• 1 can tuna, drained
• some Parmesan cheese to sprinkle on top

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Puree the broccoli and mix with the chickpea flour. Then combine the almond milk, eggs, mineral water, and pesto with the mixture and season to taste. Fry the pancakes in batches in a pan with a little oil. For the feta cheese cream, puree the feta cheese and skyr and add the chives. Sauté the cleaned mushrooms in soy sauce. Spread the cream over the pancakes. Then top with arugula, tomatoes, tuna, and the sautéed mushrooms. Finally, sprinkle some Parmesan cheese over the pancakes and serve.