GLUTEN-FREE PANCAKE

INGREDIENTS

• 2 eggs
• 1 cup cornstarch (cornstarch)
• 1 cup of milk (can be plant milk)
• 1 tablespoon grated cheese

METHOD OF PREPARATION

In the blender, beat all the ingredients until obtaining a homogeneous mixture.

Then, pour portions of the dough into an anti-adherent skillet, until it releases.

Stuff according to your preference and enjoy your gluten-free pancake.

See below for a chicken filling option and the tomato sauce that I use in my pancakes.

In the photo, I used ricotta stuffing with escarole, it's delicious too.

CHICKEN FILLING

INGREDIENTS

• 300 grams of cooked and shredded chicken
• 1 large tomato
• ½ small onion
• 1 teaspoon of butter
• salt to taste
• sweet paprika to taste
• 1 pinch of garlic, onion and parsley seasoning

HOMEMADE TOMATO SAUCE

INGREDIENTS:

• 3 to 4 kg of very ripe organic tomatoes, seedless
• How much water to beat
• 1 drizzle of extra virgin olive oil
• 1 chopped onion
• Green salt to taste (recipe) here )
• 1/2 tsp brown or demerara sugar

PREPARATION MODE:

Roughly chop the tomatoes and remove the seeds.

Blend in a blender with a little water, skin and all (after all, it's organic!).

Sauté the onion in olive oil, add the green salt and add the beaten tomato.

To remove the acidity, add sugar.

Let it simmer for 45 minutes over low heat with the pan covered, stirring occasionally.

If you're not going to use it all right away, just portion it out and freeze.

VALIDITY: 3 months in the -18ºC freezer (double-door refrigerators);

1 month in the freezer (one-door refrigerator);

3 to 5 days when only refrigerated (fridge)