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Export 11 ingredients for grocery delivery
Step 1
Start by roasting the peppers under the grill until the skin is blistered and blackend. Once done, pop them in a bowl covered by a teatowel to steam. Then, deseed, remove the blackened skin and chop into ribbons. Add the balsamic and olive oil and mix.
Step 2
Whilst the peppers are grilling, sweat the mushrooms with the garlic in a pan with the olive oil.
Step 3
Add the spinach, marigold stock and wine, clamp on the lid and let the spinach wilt.
Step 4
Take off the heat whilst you make the pancakes.
Step 5
Mix the chickpea flour with the flax seed mixture and a pinch of salt
Step 6
Add water and stir until you have a smooth pancake batter. I found that I needed a bit more water than I first anticipated in order for the batter to become smooth and pourable.
Step 7
Cook the pancakes in the usual way- you might need to use a spatula to encourage the batter to spread thinly.
Step 8
Keep warm until you've made a batch then top with the fillings, sprinkle with the micro greens and apply to face.
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