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.
Protein wild garlic pancakes
SimpleLevel
50 Min.Working hours
from Paulina
Ingredients
- 75 gSHEKO Pancake & Waffle Mix (or 120g if omitting flour)
- 50 gSpelt flour
- 350 mlWater or plant-based drink
- 30 gFresh wild garlic
- 1Pinch of salt
For the filling and the topping
- 500 g green asparagus
- 6 radishes
- 130 g light feta
- 2 tbsp oil for frying
- A little olive oil, salt, pepper
Nutritional values per serving
457
Calories
38 g
Protein
32.2 g
Carbohydrates
28.8 g
Fat
Preparation
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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.
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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.
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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.
