A healthy, harty wrap
I absolutely love pancakes. You can eat them warm or cold, they’re absolutely handy to bring to school or work and they’re also easy to make! This week, I prepared a delicious and healthy wrap that I’d like to share with you guys! If you’re hungry eat two of them 😉
1 or 2 pancake
2 days (in the fridge)
5 leveled off tablespoons of buckwheat – quinoa – or spelt flour.
4 tablespoons almond mik
a pinch of himalaya- or sea salt.
tablespoon coconut oil
1 tablespoon organic cucumber salad
6 sliced cherry tomatoes
7 fresh coriander leaves
1 ½ slices of hard goat cheese
2 teaspoons pesto
3 sliced radishes
handful of roasted walnuts
Mix the flour together with a pinch of salt. Make a little dimple in the middle and crack the egg in it. Add the milk and stir together with a mixer or whisk, until your batter is nice and smooth. Heat the coconut toil in a frying pan and pour the batter in. Bake your pancake for 3 minutes on medium heat until the bottom is golden brown and the top is dry. Turn over the pancake and let the bottom bake for about a minute. Put the pancake on plate and let it cool for 5 to 10 minutes. Afterwards, lay the goat cheese, cucumber salad, pesto, coriander, radishes, roasted walnuts and tomatoes on top and add salt and pepper to taste. Roll up and it’s yours to eat! Enjoy!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!