3 tbsp flour full of chickpeas, nezapecheno
150 ml water
4-5 tbsp smooth crushed tomatoes
1 tsp crushed dried chili
1 tsp flaxseed
Photo added on
In water, stir the flour, add all other products and is broken down to full smoothness (I use a manual shaker). The mixture was allowed to stand for ten minutes, and then dry in a teflon pan baked pancakes 2 to 3, depending on the size of the pan. Kotlonat must be of average temperature and pancakes made as thin as it is covered bottom of the pan. When the rim they become golden and begin to lift from the pan, turn with spatula. The pancakes are of holes and are suitable for direct consumption and for browning with various fillings. As the pancakes are only suitable for savory fillings is better to have only slightly savory. * The mixture is 2-3 pancakes and can be stored in refrigerator up to 24 hours. * Ratseptata is gluten-free, lactose-free and also suitable for low carb and slow carb diet .