Ingredients for the pancake: 160 g flour, (I used Italian chestnut flour), 500 ml almond milk, 3 eggs, 75 gr young spinach, water, salt, oil
For the filling: 120 gr peas, 75 gr spinach or 1 zucchini, 1-2 cloves garlic, grated, fresh ginger, 1 teaspoon caraway seeds, 1 teaspoon garam masala (optional), 2 tbsp olive oil or butter, 2 tbsp lemon juice, sea salt, 200 gr goat cheese or feta, ricotta, 1 bunch of fresh cilantro, 100 ml cream
Directions: First prepare pancake! Pour almond milk in a bowl. Add three eggs, a pinch of salt. Place the baby spinach leaves into a mixer. Purée it. Add spinach to almond milk. Add chestnut flour to milk mixture. Spoon 1-2 tbsp of vegetable oil. Start to make pancakes: hit oil, fry pancakes on both sides for 1-to minutes.
When the pancakes are ready put them aside.
Prepare veggies: Sprinkle butter into a frying pan. Squeeze garlics, put to oil or butter. Add grated ginger as well. Simmer both for one minutes then add spinach and peas to dish. Salt and pepper to taste. Flavor with caraway seeds and Garam masala. Pour over some water and 100 ml cream. Wait until liquid evaporates a bit and the veggie filling become dense. Toss some feta cheese on top and cook everything together for one more minutes.
To serve: Fill each pancakes with the veggies. Roll pancakes as you wish, but definitely add more cheese to filling. Garnish them with fresh cilantro.
The almond pancake with chestnut flour is just a sensational treatment for us! It’s fluffy and light and divine!