Preparation

15 Minuten

Making

35 Minuten

Difficulty

slightly

Enjoy gluten-free without compromise: Here you'll find all the ingredients and a step-by-step preparation guide – easy to follow and guaranteed gluten-free. Happy cooking!

Ideal for this dish

GluteoStop® 30 Mini-Tablets

GluteoStop® 30 Mini-Tablets

Supports the degradation of residual gluten in a gluten-free diet.

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ingredients

Serves 2–3

  • 6 tablespoons olive oil
  • 1 leek
  • ½ tsp salt
  • Pepper
  • 400 g grated, peeled squash (e.g., butternut)
  • 1 large egg
  • 80 g chickpea flour
  • ¼ tsp baking powder
  • 125 g yogurt
  • 15 g chopped parsley
  • Sea salt

Making

  1. 01
    Heat 2 tablespoons of oil in a large skillet, cut the leek into rings and add it to the pan, season with salt and pepper, and sauté over medium heat, stirring occasionally, until the leek is tender. Now add the squash and cook for about 5 minutes, stirring frequently, until the squash is also tender. Transfer the vegetables to a plate and let them cool.
  2. 02
    Meanwhile, whisk together the egg, chickpea flour, baking powder, 1 tablespoon of oil, ½ teaspoon of salt, pepper, and 80 g of water in a medium bowl, then let it rest for 5 minutes to allow the flour to hydrate. Next, add the vegetables and stir them in.
  3. 03
    Heat about 1 tablespoon of oil in a skillet. Cook the pancakes one at a time over medium heat. The batter should spread easily—if not, thin it with a little water. Serve the pancakes with yogurt, parsley, sea salt, and pepper.

❤️ Tip

This goes great with a lamb's lettuce salad with fresh cherry tomatoes and a light vinegar-and-oil dressing.

Did you know?

The butternut squash is native to the Americas and is botanically classified as a fruit vegetable. Its orange flesh is rich in beta-carotene.

Our Tip

Chickpea flour binds better than wheat flour—let the batter rest for a moment and cook the pancakes over medium heat so they cook all the way through.