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Spicy pancakes filled with Italian stew

Spicy pancakes filled with Italian stew


For the pancakes:

  • 100 g Bake-Free Pancake flour mixture
  • pinch of black salt, ground black pepper, garlic granules
  • 350 g cold (14-15 °C), sugar-free almond drink or water
  • 20 g gluten-free brewer's yeast flakes
  • 1 tablespoon of coconut oil (8 g) for frying


For the filling:

  • 50 g pea protein granules
  • 150 g hot water
  • 2 g salt-free food seasoning
  • 1 tablespoon coconut oil (8 g)
  • 1 small head of onion (100 g peeled)
  • 2 cloves garlic (cleaned 6 g)
  • 60 g black olives
  • Parajdi salt, black pepper, smoked paprika to taste
  • 1 jar of tomato sauce olives


For garnish:

  • 40 g sugar-free coconut yoghurt
  • fresh oregano



Mix the flour mixture with the black salt and the spices, then add the 350 g of cold water in a tall bowl and blend with a hand blender until smooth. Fry 6 pancakes in a preheated pan (22 cm in diameter), lightly greased with coconut oil (heat 7), adding 10 g (about 1 small tablespoon) of water before each pancake. Cover all pancakes as soon as they are done.

For the filling, first mix the pea protein granules with the seasoning, hot water and salt. Cover while you prepare the stew. Fry the onion in oil and then squeeze the garlic over it. Season to taste, pour over ¾ of the tomato sauce and heat through the chopped olives. Once boiling, add the granules and remove from the heat. Fill the pancakes with the sauce, heat the remaining tomato sauce, put it on the plate, place the filled pancakes on top and drizzle with the sugar-free coconut yoghurt.

Spicy pancakes filled with Italian casserole

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