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Salty Pancakes

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Adjust Servings:
700 gr Potatoes
3 clumps Parsley
2 Spring Onion
3 Eggs
30 gr Rice flour
30 gr Corn flour
40 gr Low-fat yogurt
40 gr Pistachos

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Salty Pancakes

A tasty pancakes gluten free


      An healty dish gluten free

      • 1 hour
      • Serves 4
      • Medium




      This recipe is also for people allergic to wheat gluten but they don’t want to give up something tasty.

      You need potatoes, spring onion an two kinds of flour: rice flour and corn flour.

      You can serve it with a fresh green salad.


      45 minutes


      Peel off the potatoes, cut in half and put into a saucepan with cold water. Bring to the boil and let it boil for about 20 minutes.
      While potatoes are boiling cut finely the spring onions with the parsley.


      Second step preparation

      When the potatoes are boiled let them cool for about 20 minutes, mush them into a bowl and add the minced spring onion and parsley, add salt and pepper. In a separate bowl whisk the white eggs till they stiff and add to the mixture. When it is well absorbed add rice flour and corn flour, yogurt, salt and pepper till all the mixture is well blended.

      30 minutes

      Cooking time

      Prepare a dish where you have poured some rice flour, a little skillet (about 20cm. diameter) and a little dish.
      With the help of a spoon get some mixture and with your hands form a bowl. Roll it on the flour and push on it with your palm start giving it a round flattened shape. Put the skillet on the flame with a piece of butter and cook each part for 2 minutes till they are brown. Continuing untill all the dough is finished. At the end mince the pistachios and dust each pancake on the top. You can serve with fresh salad and fresh cheese. Enjoy!!!

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