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Mother Ann
Almond pancakes with chickpea filling
Pancakes made of almond flour, with a filling of chickpeas, white cheese, tomato, avocado and onion.
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Ingredients
Directions
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Put the eggs, soy milk, the almonds flour and some salt in a high bowl and mix with the hand blender until smooth.
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Heat one quarter of the coconut oil in a frying pan and pour in a quarter of the batter.
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Bake the pancake 6 min. Carefully turn halfway through when the batter is completely solidified. Bake 3 more pancakes.
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Halve the cherry tomatoes and put in a bowl. Chop the onions and cut the olives and spring onions in rings. Add.
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Cut the avocados half in half, remove the kernel and scoop out the flesh with a spoon. Cut the flesh into cubes.
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Slice the coriander. Add to the bowl with the avocado, cheese cubes, chickpeas and rocket.
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Squeeze the lemon and mix the juice through the salad. Season with pepper and salt.
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Spoon some chickpea salad on the pancakes and fold in half. Serve with the rest of the salad.
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Nutrition
820Calories
Sodium0% DV1.060mg
Fat98% DV64g
Protein62% DV31g
Carbs7% DV22g
Fiber68% DV17g
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