Pancakes XII with apple

Ingredients for 5 servings:

• 100 g brown rice, ground
• 50 g chickpeas, ground
• 100 g millet, ground
• 50 g peanuts, blanched, roasted and ground
• 1 pinch of salt
• 2 tsp sugar
• 1 tsp ground cinnamon
• 400 g mineral water, carbonated
• 2 tbsp rum, 54%
• 2 apples, approx. 300 g

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

gluten-free, egg-free, dairy-free, vegan

2 x 20 cm frying pans: Combine the dry ingredients, add water and rum (takes out the typical chickpea flavor), mix well, and let stand for about 30 minutes. Stir. Grate 2 apples around the semolina and stir in. Lightly coat the frying pan with rapeseed oil. When hot enough, cook the batter ladleful at a time, with or without a lid, at slightly reduced heat. When the pancake moves when shaken, or when the surface no longer shines, flip it with a spatula. Continue cooking, shaking the pan occasionally to prevent the cake from sticking. They taste great hot or cold. My own recipe.