Elderberry chlorella pancakes
- Vegan* - Lactose-free
Preparation time: 45 min - Difficulty level: easy
- 8 elderflower umbels (+ a few flowers for decoration)
- 100 g freshly ground spelt flour
- 160 ml almond milk
- 1 tsp baking powder
- 2 tbsp agave syrup
- 2-3 tbsp coconut oil
- a little vanilla pulp
- 1 pinch of salt
- aquafaba (liquid from 1 tin of chickpeas)
- Chlorella pyrenoidosa
- fresh strawberries
Preparation:
At the moment, the bright, blooming elderflowers can be seen everywhere. As always with our wildflower recipes, only collect them if you are absolutely sure you can recognize them (do not confuse them with the flowers of the dwarf elderberry, which is poisonous) and away from traffic.
Once you have found the right flowers, cut them off just behind the base of the stem using scissors or a knife. Collect them in a basket or cloth bag and process them quickly at home. In other words, do not wash or rinse them - this would only remove the fine aromatic pollen. It is best to lay them out on a kitchen towel with the flower cones facing downwards and leave them outside in a shady place for about an hour so that any small inhabitants can still crawl away.
Preparation:
Then finely grind the spelt grains and mix all the other ingredients, except for the holla flowers and coconut oil, together to form a smooth dough and briefly mix in your green aquafaba and leave the dough to rest for about 10 minutes.
In the meantime, wash the strawberries, remove the green parts and cut into small pieces if necessary and set aside. You will need them at the very end. We haven't sweetened them, but if you like it sweeter, add sugar or agave syrup now so that they can infuse a little more.
Now heat a non-stick pan with a little coconut oil and use a small ladle to portion out the pancake batter and press a flower spike directly into the batter, add some more batter on top and bake the Holla pancakes on both sides until they are golden brown.
Whether for breakfast, desert or as a sweet lunch, warm elderflower pancakes are to die for. Serve them with fresh strawberries or with sorbet - simply heavenly!
Info on the ingredient aquafaba:
Aquafaba is the name given to the liquid that is produced when you cook beans or use canned beans. It looks similar to egg white and is also slightly thick in consistency. It is suitable as a binding agent for doughs and also as a substitute for egg whites. We only whipped it lightly for our Holla pancakes, which makes the batter nice and fluffy and its neutral color is perfect for mixing with our superfood powder. The aquafaba should be at room temperature for beating as egg whites and then processed fairly quickly.