(for 8-10 people)
70 g of spinach
200 ml Bio Soya Drink Natural
100 g semi whole wheat flour
50 g chickpea flour
10 g tartar cremor (instant yeast)
1 tbsp evo oil (+ to grease the pan)
½ teaspoon salt
1 tbsp apple cider vinegar
In a bowl mix flour, yeast and salt. With a blender whisk spinach with Bio Soya Drink and pour the compound into the dry ingredients.
Add evo oil and apple cider vinegar. Mix with a whip.
In an anti-stick pan pour a drop of oil. When the pan is well hot pour a half ladle of the dough into the center and cook about 1 minute, turn the pancake and cook for another 40 seconds.
Proceed with the rest of the dough.
Topping: avocado, yogurt and fresh parsley.