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🍰 Fluffy Spelt Pancakes with Vegetables

250 kcal · 30 min · 4 servings

Ingredients

• 70 g spelt whole wheat flour
• 50 ml milk (1.5% fat)
• 50 ml mineral water (with carbonation)
• salt
• 1 egg (size S)
• 500 g zucchini (2 zucchini)
• 100 g celery with greens (1 stalk)
• 150 g cherry tomatoes
• 100 ml classic vegetable broth
• 1 tsp olive oil
• cayenne pepper
• 4 sprigs basil

Instructions

1. 1. Whisk the flour, milk, and sparkling water together until smooth. Stir in a pinch of salt and the egg. Let the batter rest for 30 minutes to allow it to swell.
2. 2. Wash the zucchini, cut it in half lengthwise, and slice the halves into rounds about 5 millimeters thick.
3. 3. Wash the celery stalks and shake them dry. Pluck off the leaves and set them aside. Trim the stalks, remove the tough strings, and cut them into pieces about 5 millimeters thick.
4. 4. Wash the cherry tomatoes and cut them in half.
5. 5. Bring the vegetable broth to a boil. Add the celery pieces and zucchini slices, cover, and simmer over low heat for about 5 minutes.
6. 6. Stir the pancake batter again. Heat some oil in a pan, pour in half of the batter, and swirl the pan to spread it evenly.
7. 7. Once the batter has set and the bottom is light brown, carefully flip the pancake and finish cooking it. Remove it and keep it warm under a lid. Cook the second pancake in the same way.
8. 8. Add the cherry tomatoes to the vegetables and warm them through. Season the vegetables with salt and cayenne pepper.
9. 9. Wash the basil, shake it dry, and pluck the leaves. Chop them finely and fold them into the vegetables. Serve the spelt pancakes with the vegetables and garnish with the celery leaves.

Nutrition per serving

• kcal: 250
• Protein: 12 g · Fett/Fat: 6 g · Carbs: 34 g