Gluten-free spinach pancakes

Ingredients for pancakes

• 1 cup oat flour
• 2 cups of water
• 1 teaspoon mayi salt
• 1 teaspoon Black Preffer
• 1 bowl of spinach
• 1 egg

Ingredients for the topping:

• 1/2 piece of avocado
• 1 purple carrot
• 1 piece of radish
• 1 bowl of greens
• 4 x Mayi spray salt
• 4 tablespoons olive oil
• 1/2 piece of lemon
• 1 tablespoon raw pumpkin seeds

TIP POINTS:

1. Flip the pancakes with a spatula or by shaking the pan in one motion.

(2) We recommend using Mayi spray salt, which is more practical for salad.



Pancake preparation:

Add oat flour, water, mayi salt and spinach to a blender or smoothie maker,

1. Let it run until it becomes a puree.
2. Pour into a large bowl.
3. Crack the egg and mix.
4. Heat the crepe pan and add a little olive oil.
5. Pour the crepe mixture on top and cook on both sides.
6. Set the cooked crepes aside.
7. Mash the avocado, add a few dashes of mayi salt, lemon and olive oil.
8. Open the crepes, pour the ingredients into half of the crepes, not all of them, so you can close them easily.
9. Grate radishes and carrots and place in a bowl.
10. Season the greens with mayi sprinkling salt, olive oil and lemon.
11. First put the avocado on the pancakes, then the greens on top and finally the grated carrot and radish, covering with the empty part.

Do the same for everyone.

Consume hot or warm.