Description
Delicate, but hearty pancakes, served with vegetable salad, makes a wonderful full lunch or dinner in the post.
Ingredients
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Beans
75 g
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Zucchini
2 piece
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Pumpkin seeds
2 Tbsp
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Rye flour
4 Tbsp
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Honey
2 tsp
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Salt
0.5 tsp
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Olive oil
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Cherry tomatoes
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Arugula
Cooking
To prepare these wonderful pancakes we need beans. I took Lima beans from TM Mistral - it is very suitable for our purposes. Beans, rinse and boil until tender. Took me about an hour to 1.5.
Allow the beans to cool, put in a blender and turn into a puree.
Prepare all vegetables for salad. In principle, the pancakes can be served with any vegetable salad, in my case, it's arugula with tomatoes. And prepare the zucchini - grate them on a coarse grater.
To prepare the pancakes combine the bean paste, zucchini and pumpkin seeds, add the rye flour and the dough zamechaem.
Vicem pancakes in a frying pan with a small amount of oil. After cooking, just for a minute, lay them on paper towels to get rid of excess fat.
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