Summary

Ingredients

• 50 g whole wheat flour
• 100 ml milk
• 1 egg (s)
• 1 tablespoon oat flakes, crispy
• 1 tablespoon sunflower seeds
• 4 large mushrooms
• 50 g spinach leaves
• 1 medium tomato (s)
• salt and pepper
• possibly vegetable broth, instant
• 1 small onion (s)
• 1 medium clove garlic (s)
• olive oil

Print Recipe Pin Recipe

Instructions

1. Mix the egg with the milk well, gradually add the flour and mix everything into a smooth, fairly liquid dough. This works best with a whisk or fork. Season with a little salt and pepper and let rest briefly.
2. In the meantime, finely chop the onion and garlic, cut the mushrooms and tomato into small pieces. Now first sweat the onions in the pan until translucent and only add the garlic towards the end, as this must not be browned. When everything is golden yellow, add the mushrooms, spinach and tomatoes and let simmer.
3. The vegetables should contain little liquid to fill the pancake. Depending on how much or little water you have in the pan, either let it boil down or fill up with a little milk to get the desired consistency. Season with salt, pepper and, if you like, a little instant stock powder.
4. Now prepare the pancakes. Heat a little (!) Olive oil in a pan and add a ladle of batter. By swiveling the pan, the mixture is distributed and should now cover the entire bottom of the pan about 1 cm thick. Now sprinkle the oat flakes and sunflower seeds evenly on top. If the pancake can be detached from the bottom of the pan without any problems and is golden yellow on the underside, you can turn it and fry it for 1 - 2 minutes on the other side as well.
5. To serve, cover each half of the pancakes with the vegetables and fold them up. The amounts make about 2 medium-sized pancakes. Enough to be full, but not to feel over-eaten.