Míble Tort You with Vegetables

Tortices are an excellent option for breakfast and you can prepare them both sweet and savory. This recipe that I share is from salty pancakes that combine the freshness of vegetables, the crunchy of nuts and the properties and benefits of millet. It is a simple and fast recipe and you can serve this recipe for millet pancakes with vegetables at breakfast or brunch with any sauce or dip, for example, Alioli, Hummus, guacamole, mustard, mayonnaise, etc. Stay in recipes and take note of the step by step.

Ingredients to make mini -vegetable pancakes:

1. Wash the millet under the water jet (in a strainer) until the water begins to get transparent. Put the millet to cook in a pot with approximately 1 cup and a half of water for 20 minutes until it is soft.

2. cut the onion and pepper into small dice and sauté them until the onion begins to get transparent.

3. Add the grated zucchini, pine nuts and sunflower pipes. Cook the vegetable for several more minutes stirring from time to time.

4. incorporates the quinoa into the pan along with the dill, a pinch of pepper and salt, removes and reserves to continue with the mass of the mijo pancakes with vegetables.

5. Put the chickpea flour in a bowl and gradually add the water until you get a mixture neither too liquid nor too thick.

6. Add the millet with the vegetable to the bowl with the mixture of chickpea flour and remove.

7. Heat a pan with oil, take dough portions with the spoon and place them in the pan giving them a round shape. Cook the millet tortillas on both sides until they are brown.

8. Serve the pancakes with your favorite sauce (Alioli, Guacamole, mustard, etc.). Now that you know how to make mijo pancakes with vegetables, tell us how you will accompany them. Visit my blog target = _blank rel = NOFOLW class = outboundvegSpiration and discover all my vegan recipes.