Recipe - Spinach Pancakes with Fresh Asparagus (441.5 kcal)
Spinach pancakes with fresh asparagus
Ingredients:
150 g fresh baby spinach
200 g spelt flour
1 tsp baking powder
1 small garlic clove
1/2 onion
Squeeze of fresh lemon or lime
1 pinch of sea salt
freshly grated nutmeg
Ghee or coconut oil for frying the pancakes
250 ml water
2-5 spears of fresh asparagus per person (depending on hunger)
1 pinch of coconut blossom sugar
optional fresh sprouts
2 serving | 30 mins | 441.5 kcal
Preparation:
Step 1: Rinse the spinach thoroughly under running water and spin dry. Peel the asparagus and prepare everything for cooking.
Step 2: Peel the onion and briefly sauté it in ghee until translucent. Then let it cool and set aside. Next, peel and finely chop the garlic.
Step 3: Combine the spinach, flour, baking powder, garlic, salt, lemon juice, water, and nutmeg in a blender and blend thoroughly. The mixture will be smooth, lump-free, and vibrant green.
Step 4: Now add the sautéed onions to your spinach pancake mixture. Now you can cook the asparagus in water with a pinch of coconut blossom sugar. Alternatively, you can also steam it.
Step 5: Pour ghee into a small pancake pan, heat it, and fry the spinach pancakes one ladle at a time. Tip: Keep them warm in the oven until all the spinach pancakes are done.
Step 6: Once the asparagus is nice and al dente, arrange the pancakes on a plate with the spinach. Garnish with fresh sprouts or wild garlic pesto, if desired, and enjoy. This recipe is suitable for two people. You'll get 3-4 pancakes per person. Choose your asparagus spears according to your appetite.