Buckwheat pancakes with asparagus and pesto

Name: Buckwheat pancakes with asparagus and pesto
Prep time: 25 min
Total time: 55 min
Yield: 2
Ingredients: 100 g buckwheat flour; 1 tbsp linseed; 1 tsp Hemp seeds; 1 ½ dl oat drink; 500 g green asparagus; 3 tbsp pesto verde (green pesto); 2 tbsp olive oil; oil; ½ dl aquafaba; ½ tsp salt

main dish summer Spring

Total: 55 min. | Active: 25 min.

vegan, lactose-free

642 Likes

Asparagus season is in full swing and I'm trying to cook with asparagus as often as possible. I had a little bit of pesto left over in the fridge and found myself craving pancakes all of a sudden. I decided to make buckwheat pancakes, coated in pesto and rolled up around cooked asparagus. Simply delicious! My mouth is watering just thinking about this dish.

Fanny Frey - fannythefoodie

Ingredients

for 2 person

Pancake batter
100 g	buckwheat flour
½ tsp	salt
1 tbsp	linseed
1 ½ dl	water
1 ½ dl	oat drink
½ dl	aquafaba
2 tbsp	olive oil

Asparagus
500 g	green asparagus, woody ends removed
1 tbsp	pesto verde (green pesto)

To cook & fill the pancakes
	oil for frying
2 tbsp	pesto verde (green pesto)
1 tsp	Hemp seeds

How it's done

Pancake batter

Puree all of the ingredients in a blender until you have a smooth batter. Cover and chill for approx. 20 mins.

Asparagus

Arrange the asparagus on a baking tray lined with baking paper. Spread the pesto on top of the asparagus, gently massage in.

Cook for approx. 10 mins. in the centre of an oven preheated to 180°C.

To cook & fill the pancakes

Heat a little oil in a non-stick frying pan. Pour approx. half of the batter into the pan, reduce the heat. Once the underside is cooked (after approx. 6 mins.) and separates from the pan, turn the pancake, cook for a further 2 mins., cover and keep warm. Repeat these steps with the remainder of the batter.

Coat the pancake with pesto. Add the asparagus, roll up the pancake, sprinkle with hemp seeds.

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