Borlotti beans pancake with rocket and walnuts cream

Servings: 4
Prep time: 40
  1. Put the beans in the blender glass, pour the oat milk and blend at maximum speed.
  2. Dilute the mixture with about 100 ml of water, then add the finely sliced spring onion, the aromatic herbs, a pinch of salt, the flour sifted with the yeast and blend again to obtain a homogeneous mixture.
  3. Oil a large pan with a thin layer of oil and, when it is hot, add spoonfuls of dough. Cook the pancakes for 3/4 minutes over medium heat turning them with the help of a scoop halfway through cooking.
  4. For the rocket cream, whisk together the walnut kernels, rocket salad, pumpkin seeds, 2 tablespoons of oil, 1 teaspoon of lemon juice and a pinch of salt until the consistency is similar to a pesto. If necessary, add 1 or 2 tablespoons of water.
  5. Serve the pancakes with rocket and walnuts cream.

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