for 4 person

Filling

1 tbsp	sunflower oil
1	spring onion incl. green part, finely chopped onions, greens set aside
1	garlic clove, squeezed
1 tin	chickpeas (approx. 400 g)
½ tsp	ground cumin
1 tbsp	maple syrup
200 g	baby spinach
150 g	vegan cream cheese substitute
30 g	ginger, finely grated
¾ tsp	salt
a little	pepper

Pancakes

120 g	buckwheat flour
30 g	potato starch
½ dl	sunflower oil
1 ½ dl	water
½ tsp	salt
a little	sunflower oil for frying

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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