Digestible and gluten-free buckwheat pancakes with beetroot, zucchini and chicken
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Składniki
PANCAKES
  • 1 cup buckwheat flour (about 165g)
  • 1 egg
  • ¼ teaspoon salt
  • 1 cup of milk (225ml)
FILLING
  • 2 beets
  • 1 large zucchini
  • 400g chicken
  • 1 tablespoon olive oil
Wykonanie
  1. All the ingredients for pancakes blend until smooth with the consistency of thick cream. Cover the pot with a lid or wrap in foil and put in a frige overnight. After a night cut the beets and zucchini into slices and steam until soft. Fry chicken on one spoon of oil and cut into slices when slightly cooled. To prepare pancakes, remove the batter from the fridge, which layed there all night and thoroughly mix. Preheat a non-stick pan, then reduce the heat and pour 2 spoons of a cake. Quickly and carefully smear on the entire surface of the pan and fry without oil on low heat until the pancake has set. When it's cooked, flip it over and continue to simmer for less than a minute. Remove from the pan and do the same with the remaining batter. From this portion you will get about 8 pancakes. On each pancake lay off beets, zucchini and chicken, fold into a triangle and toast on a hot skillet to heat. Bon Appetit!
Recipe by Karolina Gawrońska - Fundacja Roślinna at https://karolinagawronska.pl/gluten-free-buckwheat-pancakes/