- 100g of pea flour
- 200ml of vegetable milk
- 1 tablespoon of oil
- 3 or 4 tablespoons of brown sugar
With a whisk, mix the peas, vegetable milk, oil and sugar. Let the mixture rest for half an hour and then, in a lightly greased non-stick pan, cook each pancake.
Season to taste.
This recipe is also valid if you prefer crepes: just make the mixture slightly more liquid and make the crepes thinner, rotating the pan so that it spreads over its entire surface.
Recipe by Il Baracchino itinerante – a restaurant that was born with the aim of increasing the level of awareness of what we are eating and why we are eating it. Active gastronomy in Turin with vegetarian and vegan cuisine from around the world and recipes for everyone! Fast, fresh and healthy.