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Pancake salty glutenfree with zucchini and saffron

ingredients

servings

1

Courgette

300 grams

Rice flour

100 grams

Egg, egg white

120 grams

Dry brewer's yeast

4 grams

Grated Parmesan cheese

25 grams

Saffron

1 gram

Iodized salt

to taste

single courses from Italy - Lazio

Pancake salty glutenfree with zucchini and saffron

Pancake salty glutenfree with zucchini and saffron

vegetarian with eggs with lactose source of B vitamins high in calcium source of C vitamins high in potassium high in magnesium

ready in

21 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pancake salty glutenfree with zucchini and saffron

A tasty pancakes and nutritionally complete, useful as a takeaway meal

Pancake salty glutenfree with zucchini and saffron step 1

step 1

Wash, cut the zucchini and simmer in water and spices to taste

Pancake salty glutenfree with zucchini and saffron step 2

step 2

In a bowl, prepare the batter with all other ingredients, without forming lumps. If necessary add water

Pancake salty glutenfree with zucchini and saffron step 3

step 3

Combine the zucchini to the whole and put in a frying pan with high edges, holding the high heat the first 2 minutes, then lower and cover with a lid.

Pancake salty glutenfree with zucchini and saffron step 4

step 4

When the surface is dry, turn and leave on the fire a little more minutes before serving

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