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Protected salty pancakes




Chickpea flour

40 oz

Egg, egg white

200 oz

Greek lowfat yogurt

20 oz

Curry powder

3 oz


2 oz

Iodized salt

2 oz

Dry tomatoes

15 oz

Extra virgin olive oil

4 oz

single courses from Italy

Protected salty pancakes

Protected salty pancakes

vegetarian with eggs high in iron high in potassium

ready in

20 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Protected salty pancakes

A perfect flat post workout!

Protected salty pancakes step 1

step 1

Pour the chickpea flour in a bowl, add flour to the bunches by mixing with a whip avoiding forming lumps. Once uniformed add the chopped green beans, the dried tomatoes to pieces,

Protected salty pancakes step 2

step 2

Pepper, salt a pinch, curry and add more spices if you like; add the two spoons of yogurt if you have kefir even better; to warm a 14/16 cm pad is once slightly oiled,

Protected salty pancakes step 3

step 3

Pour the whole and bake with a lid on low heat, for about 15 minutes and however until it becomes beautiful swollen and the top is almost completely cooked; turn it with the help of a spatula and continue

Protected salty pancakes step 4

step 4

Cook for another 5 minutes; then place it in a plate and garnish with a mixed salad. It should preferably be lukewarm, but also cold is not bad and wanting to make it more

Protected salty pancakes step 5

step 5

Rich you can pour over a wire of peanut cream

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