John Myers
Ingredients for 4 servings:
- 200 g spelt flour, fine
- 400 ml water
- 1 egg yolk
- 1 tbsp olive oil
- ½ tsp salt
- 3 tbsp Parmesan, finely grated
- 1 small onion(s), finely diced
- 1 clove(s) garlic, finely diced
- 1 small yellow bell pepper(s), cut into small cubes
- 2 tomatoes, dried in oil, diced
- 10 black olives, pitted, in rings
- 1 tsp, sautéed oregano, dried
- Pepper, ground
- 6 tsp oil
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes
Food combining recipe carbohydrates
In a small pan, sauté the diced onion, garlic, and bell pepper in 2 teaspoons of oil until soft. Allow to cool slightly. Whisk the flour, water, olive oil, egg yolk, and salt until smooth. Then add the Parmesan cheese, oregano, diced tomatoes, olive rings, and the onion, garlic, and bell pepper mixture and stir in. Season well with pepper. For 4 pancakes, heat 1 teaspoon of oil in a large pan. Add about 2 tablespoons of batter to each pancake and fry slowly over medium heat. Serve with plenty of salad (e.g. thinly sliced iceberg lettuce) with yogurt dressing. Tip: As a starter, these pancakes serve 8 people. Note: Those who don’t follow a separate diet can use a whole egg instead of just the yolk.
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