Corn pancakes with spinach, made without wheat flour

Batter:
250 ml plant drink (oat or rice)
2 tbsp Deortegas Organic Extra Virgin Olive Oil Hojiblanca
2 eggs
90 g corn flour
salt (to taste)
freshly ground black pepper (to taste)
½ tsp baking powder
Filling:
150 g smooth quark
2 tbsp Powerlogy Almond Cream
spinach
salt
freshly ground black pepper
sun-dried tomatoes

Have you decided to change the way you eat, but do not want to give up your favourite dishes? How about trying delicious savoury pancakes that we made without wheat flour, from clean ingredients only? Choose the rice drink if you are avoiding gluten, and note that the filling contains quark.

The secret ingredient is our good-quality Olive Oil, which we used both for frying and in the batter, and which makes the pancakes soft and fragrant. Into the filling we added our organic Almond Cream with a pinch of salt, which turns an ordinary recipe into a nutritionally balanced meal full of healthy fats.

Method:

In a bowl, mix 250 ml of plant drink (oat or rice) with 2 tbsp of Olive Oil and 2 eggs.
Add 90 g of corn flour, salt, pepper and 1/2 tsp of phosphate-free baking powder to the liquid mixture.
Let the batter rest in the fridge for about 30 minutes, then fry it on both sides in olive oil until golden.
Filling: mix 150 g of smooth quark with 2 tbsp of our organic Almond Cream and salt.
Wilt the spinach in a pan with salt, black pepper and sun-dried tomatoes.
Stir the spinach into the quark filling and fill the pancakes.
Enjoy.