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Pink pancake topped with banana cream

ingredients

servings

1

Chestnut flour

21 grams

Oatmeal

21 grams

Egg, egg white

150 grams

Red beetroot

30 grams

Honey

15 grams

Bananas

106 grams

Peanut butter

5 grams

Flax seed

2 grams

Pumpkin seeds

2 grams

Sunflower seeds, unsalted

2 grams

Dark chocolate 80%

10 grams

Active dry yeast

1 and 1/2 teaspoons

Salt

1 pinch

Desserts from Italy - Sicilia

Pink pancake topped with banana cream

Pink pancake topped with banana cream

vegetarian with gluten with eggs with nuts high in potassium

ready in

10 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pink pancake topped with banana cream

Good and soft alternative pancake ...

Pink pancake topped with banana cream step 1

step 1

In a mixer add the oat flakes and reduce them to powder.

Pink pancake topped with banana cream step 2

step 2

Whip up 100 ml of egg whites.

Pink pancake topped with banana cream step 3

step 3

Blend the beetroot until you get a puree.

Pink pancake topped with banana cream step 4

step 4

At this point add the beetroot puree with 50 ml of egg whites and then add the egg whites and the flour.

Pink pancake topped with banana cream step 5

step 5

Cook the whole mixture in a non-stick pan with a lid on both sides and when cooked, season it.

Pink pancake topped with banana cream step 6

step 6

To season, I crushed a banana with honey.

Pink pancake topped with banana cream step 7

step 7

Take the pancake and sprinkle the peanut butter over it, then the banana cream and finally the flakes of dark chocolate and the mix of seeds ... At this point, enjoy your meal.

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