These gluten-free pancakes made with buckwheat, red lentils and tomatoes are easy to prepare and are ready to eat in 6 minutes!
Accompanied by vegetables and a cereal, they can quickly constitute a balanced plate.
You will appreciate this soft recipe, a source of fiber.
Brown in a pan for 3 min. on each side without adding fat.
To accompany raw or cooked vegetables and a cereal guaranteed gluten-free.
They can also be eaten cold, surrounded by a salad leaf as a sandwich.
Vegetables from the sun * (32.2%) (tomato puree *, zucchini *, peppers *, sundried tomatoes *), buckwheat * (20%), water, coral lentil * (12%), deodorized sunflower oil *, rice flour *, rice flakes *, flax flour *, sea salt, garlic *, Provence herbs * (0.3%), thickener: guar gum *, black pepper *.
* from organic farming.
Allergens:
- Guaranteed gluten-free.
- Contains egg.
- May contain traces of sesame and nuts.
Plastic tray in a cardboard sleeve.
2 cakes of 100 g
My Gluten Free Life