Ingredients
Made with
100 g rice flour
40 g chickpea flour
20 g buckwheat flour
250 g spelt drink
1 tablespoon of extra virgin olive oil
½ teaspoon of baking powder
4 pieces of sun-dried tomatoes (preserved in oil)
1 pinch of oregano
Mixed salad (as a side)
For the sauce:
120 g rice cooking cream
60 g ketchup
30 g mild mustard
1 tablespoon of lemon juice (approx.)
1 pinch of salt
Preparation
In a bowl, mix together the flours and the baking powder, then separately mix the oil and spelt drink in a glass. Now pour the liquid from the glass into the bowl, bit by bit, while whisking everything together until you obtain a creamy and uniform mixture. Let it sit for 15 minutes, then add the oregano and the tomatoes (thoroughly rinsed, dried and chopped into small pieces), adding salt to taste. Heat up a non-stick pan, then lower the flame to a minimum and pour in the mixture with a spoon, so as to form small pancakes that will solidify almost instantly. Cook on both sides making sure not to burn them.
Prepare the sauce by mixing all the ingredients with a whisk. Serve the pancakes in a stack, with a layer of sauce between them and a side of salad.
