168kcal
3g
27g
2g
4g
6g
16g
74mg
- 2 Egg
- 1 tbsp Neutral oil
- 400ml / 13.53fl oz Tomato juice
- 200g / 7.05oz Spelt flour (Type 630)
- 1 tbsp Ground flaxseed
- 1/2 bunch Chives
- 1/2 Cucumber
- 200g / 7.05oz Cream cheese
- 1 tbsp Sesame paste Tahini
1. Beat 2 Eggs in a bowl until frothy.
2. Add 1 tbsp Neutral oil and 400ml / 13.53fl oz Tomato juice, then briefly mix.
3. Add 200g / 7.05oz Spelt flour and 1 tbsp Ground flaxseed, mix into a smooth batter. Cover and let it rest for 10 minutes.
4. Wash and chop 1/2 bunch Chives.
5. Wash and slice 1/2 Cucumber into thin slices.
6. Mix 200g / 7.05oz Cream cheese with 1 tbsp Sesame paste (Tahini) until smooth, then stir in chopped Chives.
7. Heat 1 tbsp Neutral oil in a large pan. Pour batter in portions, cook each pancake for about 3 minutes on medium-low heat, flip carefully, and cook for another 2-3 minutes. Make 6 pancakes in total.
8. Spread the Cream cheese mixture on each pancake, top with Cucumber slices, roll up tightly, and cut into approx. 2.5cm pieces.
5% of RDI
11% of RDI
27% of RDI
0% of RDI
0% of RDI
11% of RDI
28% of RDI
These pancakes are a great way to use up leftover sauces and vegetables. For adults, season the dip with salt and pepper to taste.
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