Wild Garlic Pancakes with Broccoli Topping and Peanut Sauce
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Servings: 4 people
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 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: 100g | Calories: 210kcal | Carbohydrates: 4.6g | Protein: 18.3g | Fat: 13.2g