Organic gluten-free preparation for pancakes, muffins and cakes, based on Italian legume flour and beet sugar. 100% organic and Italian ingredients

Easy, just add plant-based drink and oil. Makes 8 servings.

You can also get a 18cm cake base and 6 muffins

Instructions for use: Add 140g of vegetable drink, 10g of sunflower seed oil.

Put all the ingredients in a bowl, mix with a whisk, mix well and obtain a creamy mixture.

- For 8 pancakes (diameter 6cm)

Oil a non-stick pan and arrange the mixture using a spoon and cook for 2 minutes per side.

- For 8 muffins (diameter 5cm)

Arrange the mixture in the paper cups and bake at 175°C in a preheated oven for about 20 minutes.

- For 1 cake (diameter 16cm)

Arrange the mixture in an oiled cake pan with a diameter of 16cm, about 3cm high and bake at 175°C in a preheated oven for about 30 minutes. Continue cooking for another 15 minutes at 150°C. It is excellent with the addition of apples.

Ingredients: beet sugar*, flour from steamed hulled legumes* (chickpeas*, yellow lentils*), yellow corn*, baking powder* (corn starch*, potassium tartrate extracted from grapes, sodium bicarbonate), whole sea salt. (*Biological) GLUTEN FREE.