Coconut and cocoa pancakes
Desserts from Italy
translated by Italian with
Pancake healthy pistachio.
Beat 1 egg with coconut oil, stew in powder and partially skimmed milk.
Then paste the pistachio-flavored oatmeal, whole flour, rice flour, spirulina and powdered yeast. In the absence of pistachio flour, use 40g of flour as desired and combine crushed pistachios.
Grease a non-stick frying pan and cook the pancakes.
Then garnish with 0% greased yogurt with milk to make it more liquid, pistachio grain, dark chocolate scales and pistachio cream.