Ingredients
(for 4 people)
100 g rice flour
70 g chickpea flour
30 g buckwheat flour
270 g BioOatDrink
1 teaspoon of bicarbonate
½ bag of saffron
1 tablespoon of extra virgin olive oil
1 pinch of salt
For the sauce:
200 g BioRiceCuisine
1 spoon of sweet paprika
salt, hot pepper q.b.
To complete:
1 handful of dried tomatoes in oil
1 handful of rocket
Made with
Preparation
Mix the flours and the bicarbonate of soda together. Then, in a glass, mix together the oil, the Bio Oat Drink and the saffron, then pour gradually into the bowl with the flours, stirring with a whisk until the mixture is creamy and free of lumps.
Let it stand for about half an hour. Then heat a non-stick frying pan, lower the heat to a minimum and pour in a spoonful of mixture to form small pancakes that spread out almost immediately. Turn them over and cook them on the other side, taking care not to burn them.
Make the sauce by heating the Bio Rice Cuisine in a saucepan and seasoning it with a pinch of salt, paprika and chili pepper to taste. Rinse the oil off the sundried tomatoes and cut into small pieces. Stack the pancakes into turrets, filling each layer with a little sauce, sundried tomatoes and rocket.
