Buckwheat pancakes with asparagus and pesto

Total time: 55m
Preparation Time: 25m

For 2 people


Fanny - fannythefoodie

Nutritional Information

Contains 544 Kcal, 13g Protein, 46g Carbohydrates, 32g Fat


  • Pancake batter
  • 100 g buckwheat flour
  • 0.5 tsp salt
  • 1 tbsp linseed
  • 1.5 dl oat drink
  • 1.5 dl water
  • 0.5 dl Aquafaba
  • 2 tbsp olive oil
  • Asparagus
  • 500 g green asparagus, woody ends removed
  • 1 tbsp pesto verde (green pesto)
  • To cook & fill the pancakes
  • 2 tbsp pesto verde (green pesto)
  • oil for frying
  • 1 tsp Hemp seeds

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  • Pancake batter

    Puree all of the ingredients in a blender until you have a smooth batter. Cover and chill for approx. 20 mins.
  • Asparagus

    Arrange the asparagus on a baking tray lined with baking paper. Spread the pesto on top of the asparagus, gently massage in. Cook for approx. 10 mins. in the centre of an oven preheated to 180°C.
  • To cook & fill the pancakes

    Heat a little oil in a non-stick frying pan. Pour approx. half of the batter into the pan, reduce the heat. Once the underside is cooked (after approx. 6 mins.) and separates from the pan, turn the pancake, cook for a further 2 mins., cover and keep warm. Repeat these steps with the remainder of the batter. Coat the pancake with pesto. Add the asparagus, roll up the pancake, sprinkle with hemp seeds.
  • Note:

    Aquafaba is the liquid found in a can of chickpeas.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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