Wild Garlic Pancakes with Broccoli Topping and Peanut Sauce

5 from 5 votes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 210 kcal


The dough

  • 100 g Fresh baby spinach
  • 100 g Wild garlic
  • 400 ml Almond or oat milk
  • 200 g Chickpea flour
  • 2 tsp Baking powder

The topping

  • 1 head Broccoli
  • 200 g Spinach
  • 1 Pc. Feta

Peanut sauce

  • 3 tbsp Peanut butter
  • 150 ml Oat or almond milk
  • 1 Knife point Chili powder


The dough (for 4 crepes)

  • Roughly chop wild garlic and baby spinach and put in a blender / food processor and puree / mix together with the oat or almond milk until smooth. Then stir in the chickpea flour and baking powder until a smooth, relatively liquid batter is formed.

The topping

  • For the topping, cut the broccoli florets into small pieces and cut the stalk into small pieces. Fill a saucepan with salted water, bring to the boil and blanch the broccoli over medium heat for about 5 minutes. Then place in a lightly oiled pan and roast together with the spinach until the spinach has completely collapsed.

Peanut sauce

  • For the peanut sauce, mix the peanut butter, the chili powder, the almond or oat milk and a little salt in a saucepan and let it steep over a low heat.

Bake the crepes and serve

  • In a lightly oiled and well preheated pan, bake 1/4 of the batter into pancakes. Then top it with the spinach and broccoli mixture, the peanut sauce and the feta cheese (cut into small pieces or crumbled). Good Appetite!


Serving: 100gCalories: 210kcalCarbohydrates: 4.6gProtein: 18.3gFat: 13.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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