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beet pancake

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beet pancake


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Tempo de preparo

5 min(s)


5 servings

Luiza Rodrigues

  • Ingredients
  • Recipe
  • Milk of your choice (I used almond milk because it was the healthiest)1/2 cup
  • Whole wheat flour1 cup
  • Pinch of salt1 to taste
  • Medium beetroot (raw)1 unit(s)
  • Olive oil1 tablespoon
  1. Tomato sauce of your choice Filling. Shredded Chicken with Corn (but you can use whatever you want)
  2. Place the ingredients in a blender and blend for 5 minutes until smooth and then in a nonstick skillet.
  3. Place a ladle of the dough and spread it all over the skillet making sure it is very thin, as soon as the dough dries turn the dough over and leave for another 30 seconds. Reserve and stuffing as you like (I used chicken with corn).

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