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Buckwheat pancakes with asparagus and pesto
25 m active | 55 m total
Nutrition facts per serving:
  • Energy in kcal about 544
  • Fat about 32g
  • Carbohydrates about 46g
  • Protein about 13g
This is needed
This is needed for 2 people
Pancake batter
  • 100 g buckwheat flour
  • 0.5 tsp salt
  • 1 tbsp linseed
  • 1.5 dl oat drink
  • 1.5 dl water
  • 0.5 dl aquafaba
  • 2 tbsp olive oil
  • 500 g green asparagus, woody ends removed
  • 1 tbsp pesto verde (green pesto)
To cook & fill the pancakes
  • 2 tbsp pesto verde (green pesto)
  • 1 tsp Hemp seeds
  • oil for frying
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And that's how it's done
And that's 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.
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.