Spinach pancakes with tempeh
- Color on a plate, Lupin tempeh, Pancakes, Recipe, Spinach pancakes, tempeh, vegan, wild herbs
approx. 30 min.
Spinach pancakes with tempeh
- 100 g spelt flour
- 166.666 ml oat milk (unsweetened)
- 33.333 g spinach leaves
- 0.333 tablespoon lemon juice
- 0.333 small onion
- 0.333 tsp baking soda
- 0.333 teaspoon salt For the filling:
- 0.333 Yellow peppers
- 1 Tomatoes
- 0.333 Zucchini
- 0.333 Pck. lupin tempeh wild herbs
- 0.333 Jar of hummus
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For the pancake batter:
Description
Preparation
Finely dice the onion and fry in a pan with a little oil until translucent. Then place in a high-speed blender with all the other ingredients for the batter and blend to a creamy, green batter.
Heat a little oil in a frying pan and fry thick spinach pancakes one after the other.
(Makes approx. 6 thick pancakes.)
For the filling, finely dice the yellow bell pepper and tomatoes and mix together.
Slice a zucchini and fry in a pan with oil, or roast in the oven/airfryer.
Cut the lupin tempeh wild herbs into small cubes and fry in a pan with oil.
Top the pancakes with hummus, zucchini, tomato and bell pepper mixture and the tempeh cubes. Fresh basil or sprouts on top taste delicious.
Delicious variation: replace some of the spinach with wild garlic or other herbs!
