Green pancakes!!

Mix 3 eggs, 300 ml of a milkproduct (real milk, or rice milk, or anykind), 120 grams of rice flour, 50 grams of fresh spinach, a few basil leaves, a pinch of salt until you get this beautiful green pancake mixture. Store in the fridge for at least 30 mins.

Mix 1 can of drained chickpeas with 1 chopped red apple, 2 table spoons of tahini, juice of 1 lemon and a bit of honey. Add pepper and salt. Bake some mushrooms with 2 chopped garlic cloves, and fresh thyme.

Bake the pancakes in peanut oil ( or, wonderful tip of daddy Michel : add a drizzle of peanut oil in the dough to avoid using too much fat). Serve the pancakes with the chickpeas, the mushrooms, 2 table spoons of roasted sunflower seeds (for the crunch) and fresh spinach.

The perfect green indeed!

PS: Inspiration came from ‘The green kitchen at home’, september 2017

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