Servings:
4
Prep time:
40
INGREDIENTS
- 100 g boiled borlotti beans
- 120 ml oat drink
- 100 g brown rice flour
- 1 spring onion
- 1 sprig of oregano
- 3 sprigs of thyme
- 1 teaspoon of yeast
- 40 g walnut kernels
- 40 g rocket salad
- 1 tablespoon of pumpkin seeds
- 1 untreated lemon
- extra virgin olive oil q.s.
- salt q.s.
INSTRUCTIONS
- Put the beans in the blender glass, pour the oat milk and blend at maximum speed.
- Dilute the mixture with about 100 ml of water, then add the finely sliced spring onion, the aromatic herbs, a pinch of salt, the flour sifted with the yeast and blend again to obtain a homogeneous mixture.
- Oil a large pan with a thin layer of oil and, when it is hot, add spoonfuls of dough. Cook the pancakes for 3/4 minutes over medium heat turning them with the help of a scoop halfway through cooking.
- For the rocket cream, whisk together the walnut kernels, rocket salad, pumpkin seeds, 2 tablespoons of oil, 1 teaspoon of lemon juice and a pinch of salt until the consistency is similar to a pesto. If necessary, add 1 or 2 tablespoons of water.
- Serve the pancakes with rocket and walnuts cream.
