Einkorn pancakes with spinach filling

• servings: 4
• total time: 45 minutes

Ingredients

FOR THE BATTER

375 g Whole grain einkorn flour (sub wholewheat or spelt flour)

3 tbsp soy flour

2 tsp baking powder

Salt

4 tbsp olive oil

750ml cold water

FOR THE FILLING

1kg spinach

Salt

1 unwaxed lemon

1 onion

1-2 garlic cloves

2 tbsp olive oil

250g vegan cream cheese

Freshly ground black pepper

TO SERVE

1 tsp chilli flakes

2 tbsp sesame seeds

Directions

1 For the batter: Mix the einkorn flour, soy flour, baking powder, a pinch of salt, 2 tosp olive oil, and the water with a whisk until smooth. Let the batter sit, covered, for 15 minutes.

2 Meanwhile, wash the spinach and allow it to drain. Blanch the spinach briefly in boiling salted water, drain in a colander, rinse with cold water, then drain well again.

3 Wash the lemon with hot water, dry, finely grate the zest, then squeeze the juice. Peel and finely dice the onion and garlic. Sauté both in 2 tbsp olive oil, until translucent. Stir in the spinach and cream cheese. Season with about 2 tbsp lemon juice, 1 tsp lemon zest, salt and pepper. Set aside.

4 In a frying pan, heat a little olive oil. Using the batter, cook 6-8 thin pancakes one at a time over a medium heat.

5 Fill the pancakes with the spinach mixture. Sprinkle with chilli flakes, the remaining lemon zest and sesame seeds.

Notes

NUTRITIONAL INFO ng) 350 | Total fat 15g Calories pers

Carbs 40g | Protein 13g | Fibre 8g

Nutrition

• Calories: 350
• Total Fat: 15 g
• Saturated Fat: 3 g
• Total Carbohydrate: 40 g
• Dietary Fiber: 8 g
• Total Sugars: 3 g
• Protein: 13 g