Spelt and chickpea pancakes with potatoes

Ingredients for 2 servings:

• 2 eggs
• 300 ml milk
• 150 g spelt flour
• 50 g chickpea flour
• 5 m.-large boiled potatoes, from the previous day
• 1 pinch of salt
• some oil

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

vegetarian, wheat-free

For those who don’t tolerate wheat well, here’s a delicious alternative if you like pancakes. These pancakes are best made if you have leftover boiled potatoes from the day before. Or you can simply boil some beforehand and let them cool. For the batter, whisk together the milk, salt, and eggs using an electric mixer or, alternatively, with a whisk. Now add both types of flour and stir everything thoroughly again. Let the batter rest for half an hour. In the meantime, cut the potatoes into slices that are not too thick, but also not too thin. Then add a little oil to a non-stick pan and place the desired amount of potatoes in the pan. Spread them out so that they don’t touch each other. Fry them a little and then pour enough batter over them to lightly cover the slices. Not too thick. You can also add the batter to the pan first, then the potatoes. It’s best to do whatever works best for the thickness of the potato slices. Now reduce the heat slightly and cook until the pancake has the desired brownness on the bottom. Carefully turn over and finish cooking the other side. Place on a plate. Dab dry with some kitchen paper if necessary. Variations with cheese and bacon are also possible, but they’re no longer vegetarian. At least the bacon isn’t.