Almond pancakes with chickpea filling

Name: almond pancakes with chickpea filling
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 medium sized egg; 400 ml soymilk unsweetened; 140 g almond flour bag of 200 g; 2 el coconut oil; 200 g Cherry tomatoes; 2 Red onion; 6 el black olives; 2 bunch onion; 2 avocado; 4 el fresh coriander; 150 g white cheese cubes; 400 g canned chickpeas leaked out; 80 g arugula; 1 lemon

Pancakes made of almond flour, with a filling of chickpeas, white cheese, tomato, avocado and onion.

Ingredients

Kitchen Stuff

1 blender

Directions

Put the eggs, soy milk, the almonds flour and some salt in a high bowl and mix with the hand blender until smooth.
Heat one quarter of the coconut oil in a frying pan and pour in a quarter of the batter.
Bake the pancake 6 min. Carefully turn halfway through when the batter is completely solidified. Bake 3 more pancakes.
Halve the cherry tomatoes and put in a bowl. Chop the onions and cut the olives and spring onions in rings. Add.
Cut the avocados half in half, remove the kernel and scoop out the flesh with a spoon. Cut the flesh into cubes.
Slice the coriander. Add to the bowl with the avocado, cheese cubes, chickpeas and rocket.
Squeeze the lemon and mix the juice through the salad. Season with pepper and salt.
Spoon some chickpea salad on the pancakes and fold in half. Serve with the rest of the salad.