Colourful vegetable pancakes
Colourful vegetable pancakes

Colourful vegetable pancakes

Looking for a different way to eat vegetables? Then try out this delicious variation - it makes eating vegetables something special 🙂

Colourful vegetable pancakes

Colourful vegetable pancakes

Course: Dinner, Main course, Lunch
Keyword: Easylunch, vegetable pancakes, glutenfree
Servings: 2

Ingredients

  • 150 g grated sweet potato
  • 150 g shaved red cabbage
  • 100 g chopped coriander/parsley
  • 100 g Corn kernels
  • 1 EL Wacker Cedar Nuts Organic chopped
  • 100 g Chickpea flour
  • 2 (animal or vegan) eggs
  • 1 EL Olive oil
  • 100 ml Plant milk
  • Herbal salt
  • Garden herbs
  • Olive oil for frying

For the sauce

  • 3 EL Tahini
  • 1 handful Baby spinach
  • Juice 1/2 Lime
  • 1/2 Garlic clove or 1 tsp garlic powder
  • 1 TL Wacker date sugar organic
  • something Water
  • Herbal salt
  • Paprika powder for garnish

Instructions

  • First prepare the pancake batter by putting all the ingredients in a bowl. Mix them together until they form a cohesive dough. Add a little more chickpea flour if the mixture is not yet cohesive.
  • Pour some olive oil into the pan and add approx. 2 tablespoons of pancake batter to each pancake. Fry all the pancakes for approx. 3 min per side.
  • While the pancakes are frying, you can prepare the tahini sauce. Put all the ingredients in a blender and blend until you get a creamy consistency. Sprinkle some paprika powder on top and now you can enjoy the finished pancakes with the sauce and some fresh coriander/parsley. 🙂
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