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🍽️ Fluffy Buckwheat Pancakes with Creamy Spirulina Chickpea Dip

549 kcal · 30 min · 4 servings

Ingredients

• 0.5 cube yeast
• 0.5 tsp honey
• 200 ml milk (3.5% fat) (lukewarm)
• 3 eggs
• 30 g butter (melted)
• salt
• 125 g spelt wholemeal flour
• 125 g buckwheat flour
• 3 tbsp olive oil
• 200 g chickpeas (can; drained weight)
• 2 garlic cloves
• 4 sprigs parsley
• 2 tsp spirulina (powder)
• 30 g tahini (2 tbsp; sesame paste)
• 2 tbsp lemon juice
• pepper
• 1 pinch ground cumin
• 1 pinch cayenne pepper
• 10 g sesame seeds (1 tbsp)

Instructions

1. 1. Pour the lukewarm milk into a bowl.
2. 2. Crumble the yeast into the milk.
3. 3. Stir in the honey until it is completely dissolved.
4. 4. Separate the eggs.
5. 5. Set aside one egg yolk for later.
6. 6. Whisk the remaining two egg yolks into the milk-yeast mixture.
7. 7. Add the melted butter to the bowl.
8. 8. Add the salt.
9. 9. Add both types of flour to the bowl.
10. 10. Stir the ingredients vigorously.
11. 11. Gradually add water.
12. 12. Stop when the batter is thick.
13. 13. Let the batter rise in a warm place for one hour.
14. 14. Rinse the chickpeas in a sieve under cold water.
15. 15. Let the chickpeas drain well.
16. 16. Peel the garlic clove.
17. 17. Chop the garlic roughly.
18. 18. Wash the parsley.
19. 19. Shake off excess water from the parsley.
20. 20. Set aside a few nice parsley leaves for garnish.
21. 21. Roughly chop the remaining parsley leaves.
22. 22. Put the chickpeas into a blender.
23. 23. Add 3 to 4 tablespoons of water.
24. 24. Add the chopped garlic.
25. 25. Add the roughly chopped parsley.
26. 26. Puree everything into a smooth mixture.
27. 27. Stir in the spirulina powder.
28. 28. Stir in the tahini (sesame paste).
29. 29. Stir in the lemon juice.
30. 30. Stir in one tablespoon of olive oil.
31. 31. Mix everything until smooth and creamy.
32. 32. Check the consistency.
33. 33. Add a little more cold water if the hummus is too thick.
34. 34. Season the cream with salt to taste.
35. 35. Season the cream with pepper to taste.
36. 36. Season the cream with cumin to taste.
37. 37. Season the cream with cayenne pepper to taste.
38. 38. Chill the hummus.
39. 39. Beat the egg whites with a pinch of salt until stiff.
40. 40. Continue beating until stiff peaks form.
41. 41. Stir the risen batter once.
42. 42. Gently fold in the egg whites.
43. 43. Heat one teaspoon of oil in a pan over medium heat.
44. 44. Add 3 to 4 small dollops of batter to the pan.
45. 45. Cook the blinis for about 3 to 4 minutes per side.
46. 46. Bake them until golden brown.
47. 47. Repeat with the remaining batter.
48. 48. Bake a total of 12 blinis.
49. 49. Spread the cold hummus onto the blinis.
50. 50. Sprinkle them with sesame seeds.
51. 51. Garnish them with the reserved parsley leaves.

Nutrition per serving

• kcal: 549
• Protein: 20 g · Fett/Fat: 27 g · Carbs: 56 g