Vegan | Vegetarian

3 tbsp rapeseed oil

1/2 leek

300 g mushrooms

220 g buckwheat flour

400 ml oat drink (unsweetened)

600 ml water

some nutmeg (ground)

1 tbsp apple vinegar

1 tsp baking powder

salt & pepper

500 g green asparagus

1/2 bunch lemon balm

150 g lentil flour

1. Mix the lentil flour with 200g buckwheat flour (set aside 2 tablespoons), baking powder, salt and water and leave to rest for 10 minutes.

2. Fry ¼ of the dough thinly on both sides in a large frying pan with a little oil.

3. Remove 1 cm of the bottom of the asparagus let it cook in hot water for 10 minutes.

4. Slice the mushrooms and cut the leeks into rings.

5. Fry the asparagus, mushrooms and leek in a pan with a little oil and season with salt, pepper and nutmeg.

Cream:

1. Heat the 2 remaining tablespoons of wholemeal flour in a pan with 2 tablespoons of rapeseed oil, stir continuously and gradually add half of the oat milk and the apple vinegar.

2. Season with salt, pepper and nutmeg and then add the remaining oat milk.

3. Chop the lemon balm leaves.

4. Fill the pancakes with the vegetables, the cream and top with the lemon balm. Then fold in the sides.

Energy 507 kcal | Protein 23 g | Carbohydrates 75 g | Fibre 11 g | Fat 11 g