SAVOURY PANCAKES WITH BROCCOLI, SPINACH AND YOGURT SAUCE

SAVOURY PANCAKES WITH BROCCOLI, SPINACH AND YOGURT SAUCE

Ingredients for 4 people:

  • 200 g of whole spelt flour
  • 140 g unsweetened almond drink
  • 40 g sparkling water
  • 20 g sunflower seed oil
  • 15 g natural yeast (bicarbonate and cream of tartar)
  • 100 g broccoli
  • 50 g spinach
  • 250 g soy yogurt
  • 1 tbsp orange juice
  • 1 tbsp mustard
  • Whole salt to taste
  • Extra virgin olive oil as needed
  • Basil leaves as needed

 

Preparation:

In a large bowl put the dry ingredients, the flour, baking powder and salt, mix and then add the liquid ingredients, almond drink, sparkling water and sunflower seed  oil. Mix everything with a whisk until you get a smooth and liquid cream, let rest for about 15 minutes. Wash the broccoli and spinach (use only the leaves) and chop finely,  then sauté in a non-stick pan with a drizzle of extra virgin olive oil and a pinch of salt for about 10 minutes, next add the vegetables to the pancake mixture and mix, add a little bit of almond drink if it is too thick. Heat a non-stick pan and grease with oil, pour a small ladle of mixture into the center of the pot and let it spread. When bubbles begin to appear on the surface and the base is golden, flip over and let the other side brown, then it will be ready. Repeat with the remaining mixture. At this point prepare the yogurt sauce, mixing together the yogurt, orange juice, mustard, oil, and salt. Serve the pancakes hot with the yogurt sauce and some basil leaves.

Recipe created by chef Carla Casali

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