Kenners Landlust prepares hearty pancakes for us
A hearty variant of the classic breakfast from Barbara and Luise, hosts of KennersLandLust
We not only have tried and tested recipes from the kitchen Bio-Hotels for you, but also dare to try completely new creations like these delicious spinach pancakes. The pancakes are vegan, easy to mix and of course super tasty with a walnut and herb dip or yoghurt sauce!
Ingredients for spinach pancakes (for 4 people):
For the pancake batter:
- 200 g of spinach
- 1 banana
- two gloves of garlic
- 200 g of spelled whole wheat flour
- 2 Tl baking powder
- Rice Syrup
- Juice of half a lemon
- 1 Tl salt
- 50 ml rice milk
For the topping:
- 1 gr. Onion
- 2 El olive oil
- 80 g walnuts
- 1 bd of parsley
- Zest and juice of one lemon
1. Cut the onion into large cubes and brown in the olive oil. Roughly chop the walnuts with a knife and add. Then roughly chop the parsley, fold in and put aside immediately. Season to taste with salt, pepper, lemon juice and the grated lemon zest. Set aside in a bowl. The parsley stays green better if it doesn't stay in the pan too long. For the taste, warming up is great, if it stays in for too long, the color will turn brown. But you can compensate for this with fresh zest of lemon peel.
2. Put all ingredients for the dough in the mixer, mix well and fry small pancakes in olive oil. Not too hot - you can tell by the fat starting to smoke blue.
It also works gluten-free with rice flour, but it's quite difficult to fry. Beetroot with ground coriander is also a wonderful combination. After we started experimenting, we had a lot of fun. And a simple yogurt or soy yogurt with salt and pepper can also be used as a topping. Or a salsa with tomato, or, or, ...
Support our crowdfunding for more recipes from the KennerKüche
Necessity is the mother of invention. Hotels are having a hard time at the moment, and so is ours BIO Hotel KennersLandLust. But instead of complaining, we went to a Crowdfunding to organize. It will be a vegan-vegetarian cookbook with recipes from the Connoisseur kitchen give and at the same time there is the possibility to donate for the hotel. So that the hotel can start well again after the corona crisis. Thank you for your support and we now wish you bon appétit!
– Barbara and Louise