Wholemeal Pancakes with Dip

For the whole grain pancakes with dip, first peel the potatoes and rutabagas and grate both finely. Squeeze well, mix in a bowl with the soy hops, chickpea flour, flaxseed, spelt, oat flakes, egg and salt and pepper.

Form small patties from the mixture. Fry in portions in a hot pan with a few drops of canola oil on both sides for 5 to 6 minutes each, slowly until golden brown.

Mix the sour cream until smooth, season and serve with the wholemeal pancakes with dip.

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