Nutritious, colorful wraps that you can fill with beans, spring onion, tomato and vegan cheese. This is the healthy version of the quesadilla!
Ingredients
- 1 cup buckwheat flour
- 1,5 cup water or plant milk
- 2 hand full of spinach
- 2 eggs
- Coconut oil or real butter
Preparation
- Combine ingredients in a bowl (or blender) and mix until combined.
- Preheat a skillet over medium-low heat and brush with 1 teaspoon of coconut oil or butter.
- Give the batter a light swirl with a spoon in case the buckwheat is starting to separate from the liquid.
- Scoop the batter onto the warm skillet.
- When the batter is too thick, use a spoon to create thin pancakes.
- Wait 2 to 3 minutes until small bubbles form on the surface of the pancakes before flipping them.
- Let cool down, keep on a plate in the fridge or freeze (use baking paper between the pancakes).
You can use hummus as a spread and stack them with beans, sliced spring onions, tomato and (vegan) sprinkle cheese.
Eat mindfully and enjoy!
Lunch
Dinner
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