Whole grain and sprouted seed tortilla-pancake

Here’s the basis for an easy summer lunch or dinner




In a large bowl, combine the pancake mix with the seeds and salt, then add the oil and water to obtain a creamy batter.
Leave the mixture to rest for at least 10 minutes so that the chia seeds have time to gel. Heat a non-stick pan or griddle, grease it lightly with a sheet of oven paper, then pour in the mixture, rolling it around so that the entire bottom is covered.

If you’re using a smaller pan, do it in batches.
Cook for about 3-4 minutes, until the pancake has set and detached from the bottom, then turn it gently with the help of a plate or a lid.
Cook on the other side for another 3 minutes, then transfer to a plate and wait a few more minutes until it gets a little firmer before filling.
It can then be folded in half or rolled up, as you prefer.

For the filling, just use your imagination: for example, you can make a cream of pre-soaked cashews soaked, boiled chard, garlic and lemon juice, then add slices of tomato, shredded carrots and cucumber, salad leaves, and tinned artichokes!

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