Quinoa Pancakes with Feta

Ingredients

• 150 g quinoa (flour)
• 5 g xanthan gum (1 tsp)
• Salt
• 30 g crushed flaxseed (2 tbsp)
• 2 Eggs
• 275 ml sparkling mineral water
• 4 tbsp rapeseed oil
• 200 g peas (fresh or frozen)
• 4 stems basil
• 4 stems mint
• Pepper
• 50 g lamb's lettuce
• 20 g sprouts
• 80 g yogurt (1.5% fat)
• 80 g low-fat quark
• 20 g mustard (1 tbsp)
• 1 tsp lemon juice
• 150 g feta (9% fat)

Instructions

1. 1.

   Mix quinoa flour with xanthan gum, 1 pinch of salt and flaxseed in a bowl. Add eggs and sparkling water, then stir in 1 tbsp rapeseed oil. Let the batter rest for 30 minutes.

2. 2.

   Meanwhile cook peas in boiling salted water for about 5 minutes, shock them in cold water and drain. Wash herbs, pat dry and chop. Puree peas with herbs and 2–3 tbsp water, season with salt and pepper. Clean and dry lamb's lettuce; rinse sprouts thoroughly.

3. 3.

   Mix yogurt with quark, mustard and lemon juice, seasoning with salt and pepper. Crumble the feta.

4. 4.

   Coat a small non‑stick pan with 1/4 tsp oil. Spoon a small ladle of batter into the pan and cook each side for 2 minutes over medium heat to form pancakes. Repeat with the remaining batter to make about 11 pancakes. Keep pancakes warm in an oven at 80 °C if needed.

5. 5.

   Arrange pancakes on a plate, topping them with pea puree, lamb's lettuce, sprouts, feta and the dip.