Asparagus Pancake

It´s one of my favorite ways to eat savory pancakes and aspargus! I love the combo of pancake, pesto, aspargus, chickpeas,  a sweet and lemony cashew dip, fresh strawberries and crushed tortilla chips. Just too good! 

Servings: 2
Time:40 minutes 

You need for the
...pancake:
30g whole meal spelt flour
40g oat flour
2 tbsp olive oil
Salt and pepper
100ml lukewarm water

...wild garlic pesto:
¼ avocado
2 tbsp olive oil
30g cashews (soaked in hot water for at least 15min)
3 big hands wild garlic
½ lemon (juice)
Salt and pepper

...sweet cashew dip:
40g cashew butter
1 ½ tbsp agave syrup or honey
1 small hand basil
Salt and pepper
½ lemon (juice)

...filling:
200g chickpeas (drained net weight)
1 tsp curry powder, salt, pepper, coconut oil
300g asparagus
1 tbsp olive oil

...special toppings:
1 hand of crushed tortilla chips and 1 hand of strawberries

How to make:
1. For the wild garlic pesto: mix avocado, olive oil, cashews, wild garlic, lemon juice, salt and pepper in your blender until you have a good pesto consistency!
2. For the sweet cashew dip: wash and dry your basil. Chop it and add it to a bowl. Put in cashew butter, agave syrup, salt, pepper and lemon juice. Mix until it´s smooth and thick!
3. For the asparagus: bake it in your oven, seasoned with olive oil, salt and pepper. The time depends on how thick or thin the asparaguses are. Mine needed at 180 degrees Celsius 15 minutes.
4. For the chickpeas: fry them on a pan with curry powder, salt and olive oil until they are a little crispy.
5. For the pancake: combine at first the two flours: whole meal spelt flour and oat flour, then add some olive oil, salt, pepper and water. Mix well!  This dough should be thick and smooth without any lumps. Heat up a pan with coconut oil and fry them on. Turn them only one time.
6. How to serve: first put some pesto onto your pancake, secondly add asparagus and chickpeas, thridly put the sweet cashew dip on top and lastly some crushed tortilla chips and strawberries. 
7. Enjoy!