Vegetarian pancake with spinach and mushroom filling

Ingredients for 1 servings:

• 1 egg(s)
• 100 ml milk
• 50 g wholemeal flour
• 1 small onion(s)
• 1 medium-sized garlic clove(s)
• 4 large mushrooms
• 1 m.-sized tomato(s)
• 50 g leaf spinach
• 1 tbsp oat flakes, wholegrain
• 1 tbsp sunflower seeds
• Olive oil for frying
• e.g. salt and pepper
• possibly vegetable stock powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

super tasty, healthy and easy

Whisk the egg and milk thoroughly, gradually adding the flour and mixing everything into a smooth, fairly runny batter. This works best with a whisk or a fork. Season with salt and pepper and let rest briefly. In the meantime, finely chop the onion and garlic, and cut the mushrooms and tomatoes into small pieces. First, sauté the onions in a pan until translucent, adding the garlic towards the end to prevent it from browning. When everything is a nice golden yellow, add the mushrooms, spinach, and tomatoes and simmer. To fill the pancakes, the vegetables should contain little liquid. Depending on how much or how little water is in the pan, either let it simmer or add a little milk to achieve the desired consistency. Season with salt, pepper, and, if desired, a little vegetable stock powder. Now prepare the pancakes. Heat a little (!) olive oil in a pan and add a ladleful of batter. By swirling the pan, the mixture spreads evenly and should now cover the entire pan to a thickness of about 1 cm. Sprinkle the oats and sunflower seeds evenly on top. When the pancake easily releases from the pan and is golden brown on the underside, flip it and cook for another 1-2 minutes on the other side. To serve, top each pancake with half of the vegetables and fold them together. This makes about 2 medium-sized pancakes. Enough to fill you up, but not feel “overeaten.”