Protein wild garlic pancakes

Simple
Level
50 Min.
Working hours
Protein Bärlauch-Palatschinken - SHEKO

50 Min

Last updated on 13.05.2026
  • from Paulina

Ingredients

  • 75 g
    Protein Pancake & Waffle Mix
    £19.00

    £42.22 / kg

    plus shipping

    Protein Pancake & Waffle Mix
  • 50 g
    Dinkelmehl
  • 350 ml
    Wasser oder Pflanzendrink
  • 30 g
    frischer Bärlauch
  • 1
    Prise Salz
Für die Füllung und das Topping
  • 500 g
    grüner Spargel
  • 6
    Radieschen
  • 130 g
    Feta light
  • 2 EL
    Öl zum Ausbacken
  • Etwas
    Olivenöl, Salz, Pfeffer

Spring-like, hearty, and truly filling: These protein wild garlic pancakes provide you with plenty of protein and fresh flavors from wild garlic, asparagus, and feta. Light, balanced, and full of taste.

Nutritional values per serving

457

Calories

38 g

Protein

32.2 g

Carbohydrates

28.8 g

Fat

Preparation

  • 1

    Mix the batter: Mix the SHEKO Pancake & Waffle Mix with the spelt flour and water. Coarsely chop the washed wild garlic, add it, and puree everything with an immersion blender until a smooth, green batter forms. The combination with flour keeps the batter stable.

  • 2

    Frying: Lightly coat a pan with oil. Spread the batter thinly in the pan and fry until golden brown on both sides. Keep the finished pancakes warm in the oven at 50 °C.

  • 3

    Prepare the asparagus filling: Remove the woody ends from the asparagus and cut the stalks lengthwise into strips. Sear them in olive oil until they are al dente (a splash of water in the pan helps with cooking). Spread the hot asparagus over the crepes and garnish everything with finely shaved radishes and coarsely crumbled feta.