Pancakes filled with Almond Ricotta and Dried Tomatoes

These pancakes made of spelled flour and oat drink are fluffy-light and also taste unfilled very fine. But the stuffing of almonds, sun-dried tomatoes and fresh herbs makes them a real delicacy. If you forget about the soaking time of the almonds, you can enjoy these pancakes after only 25 minutes. We wish you a good appetite already!

Ingredients for 2 servings
For the almond ricotta

  • 150 g peeled almonds (soak for 2 hours in water)
    50 g dehydrated tomatoes in oil – drain and finely chop
    1 tablespoon chopped pistachios – roast
    200 ml of water
    1 tbsp oat cream
    1 tbsp coconut oil
    4 tbsp finely chopped mixed fresh herbs (eg basil, parsley, oregano)

For the pancakes

  • 120 g light spelled flour
    360 ml oat drink
    1 tbsp coconut oil
    ½ tsp (cooked) baking powder
    crystal salt
    black pepper
    Preparation time approx. 25 minutes

Drain the soaked almonds over a sieve and rinse. Then place in a high-performance mixer and finely puree with 200 ml of water. Add the oat cream and the coconut oil and puree shortly.

Season the mixture with salt and pepper, add the chopped tomatoes and the herbs underneath. Taste and set aside.

For the pancakes, put all ingredients, except coconut oil, in a bowl and stir in the oat drink until the dough is supple and free of lumps.

Then heat a coated pan with the coconut oil and pour in ¼ of the dough (it should be 4 pancakes) and fry on both sides until golden brown.

Remove the pancakes from the pan, fill with the ricotta and roll up. Serve sprinkled with pistachios.

This fits z. An avocado celery salad with cherry tomatoes.

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