Vegetable mustard pancakes

Ingredients for 2 servings:

• 700 g soup vegetables, frozen
• 100 g water, approx.
• 7 tbsp mustard, heaped (Mostrich)
• 1 tsp salt
• 1 tsp sugar
• 60 g flaxseed, whole
• 100 g water
• 100 g corn, ground
• 100 g buckwheat, ground
• Margarine, for the pan
• Water
• possibly cranberries, ad jar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

gluten-free, egg-free, dairy-free, vegetarian, vegan

In a 20 cm frying pan with a lid, bring 2-3 portions of soup vegetables to a boil with approximately 100 g of water, then simmer for approximately 15 minutes until the water evaporates. Combine the remaining ingredients, including the buckwheat, and add to a greased 20 cm frying pan. Smooth the batter using the back of a tablespoon, which is repeatedly moistened, making sure to leave some space around the edges. Close the lid, place on a cold stovetop, and bake slowly from the bottom for approximately 50-60 minutes at level two of six. When the cake can be moved in the pan, place a pan of the same size on top, turn it over, and bake for another 20 minutes. Serve hot with cranberries, if desired. My own recipe.