🍽️ Spinach Pancakes with Chickpea Filling

Name: Spinach Pancakes with Chickpea Filling
Total time: 30 min
Yield: 4 servings
Ingredients: 100 g spinach; 1 handful parsley; 250 g spelt whole wheat flour; 2 eggs (size M); 200 ml oat drink (oat milk); salt; 240 g chickpeas (jar; drained weight); 200 g yogurt (3.5% fat); 1 tbsp lemon juice; 2 tsp tahini; 0.5 tsp ground cumin; pepper; 1 apple; 2 tbsp olive oil

646 kcal · 30 min · 4 servings

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Ingredients

100 g spinach
1 handful parsley
250 g spelt whole wheat flour
2 eggs (size M)
200 ml oat drink (oat milk)
salt
240 g chickpeas (jar; drained weight)
200 g yogurt (3.5% fat)
1 tbsp lemon juice
2 tsp tahini
0.5 tsp ground cumin
pepper
1 apple
2 tbsp olive oil

Instructions

1. Wash the spinach and parsley thoroughly and drain well. Put them together with the flour, eggs, oat milk and a pinch of salt in a blender and puree. Then set aside and let rest for a bit.
2. In the meantime, rinse the chickpeas and drain them. Mix them with the yogurt, lemon juice, tahini and cumin. Season with salt and pepper. Wash the apple, remove the core and cut it into thin wedges.
3. Heat some olive oil in a pan, pour in a portion of the pancake batter and fry over medium heat for 3–4 minutes on each side. Repeat this process with the remaining batter until a total of 3–4 pancakes are ready.
4. Arrange the pancakes on plates, top with the chickpea filling and garnish with apple wedges and the remaining parsley.

Nutrition per serving

kcal: 646
Protein: 25 g · Fett/Fat: 21 g · Carbs: 87 g