Pancake stuffed
Cold figs stuffed cake, chocolate, almonds and coconut
ingredients
servings
2
Rice flour
40 grams
Sorghum flour
40 grams
Coconut flour
15 grams
Egg, egg white
70 grams
Water
90 grams
Figs
100 grams
Bicarbonate
2 grams
Apple vinegar
10 grams
Soy quark
70 grams
Instant coffee powder
1 teaspoon
Dark chocolate 80%
10 grams
Chopped almonds
5 grams
Coconut
5 grams
Desserts from Italy
Cold figs stuffed cake, chocolate, almonds and coconut
Cold figs stuffed cake, chocolate, almonds and coconut
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
An idea for a fresh breakfast, a revised pancakes.
preparation
step 1
Put the egg whites in a bowl, combine flour and begin to mix, add a little warm water to vote until you get a creamy but not runny,
step 2
At this point add the bicarbonate (without turning) and pour the apple cider vinegar, let react a few seconds and then incorporated to 'dough.
step 3
At this point, bake for about 4/5 minutes per side in a small saucepan with high sides very hot, low and cover flame
step 4
Once ready pancakes cut in half and stuff it with soy quark (or greek yoghurt) mixed with instant coffee and figs (or seasonal fruit).
step 5
Now melt in a saucepan or microwave the chocolate with a little drop of water if necessary, spread it on pancakes and garnish with chopped almonds and coconut, refrigerate.
