Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Filling
Pancakes
How it's done
Filling
Heat the oil in a wide pan. Add the onion and garlic, sauté for approx. 2 mins. Drain the chickpeas, saving the liquid, set aside. Add the chickpeas and cumin, cook for approx. 2 mins. Add the maple syrup and spinach, cover and allow to wilt, cook for approx. 2 mins. Mix in the vegan cream cheese and ginger, season, heat through.
Pancakes
Put the reserved chickpea liquid, buckwheat flour and all the other ingredients up to and including the salt in a bowl, blend together. Heat a dash of oil in a non-stick frying pan. Pour around ¼ of the batter into the pan. Reduce the heat. Once the underside is cooked and separates from the pan, turn the pancakes, finish cooking, cover and keep warm. Repeat these steps with the remainder of the batter. Spread the spinach on one half of each pancake, slice the reserved onion greens into rings and sprinkle on top, plate up the pancakes.
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