Ingredients:
- 30g chocolate oat flour
- 10 g of Ruggeri hemp flour
- 180 g of egg white
- 100g of Greek yogurt
- 1 kiwi
- 1 teaspoon peanut butter
Procedure:
Preheat a 10cm diameter saucepan.
Mash the kiwi with a fork, saving a couple of slices for decoration, once reduced to a puree set it aside.
Beat the egg white well, until it becomes white and frothy, do not use snow, add the flours and mix until the mixture is smooth. Add the kiwi puree and continue mixing.
Pour the mixture into the pan and cook over low heat with the lid on for about 12 minutes, until
the top part will have set. Flip the pancake and let it cook for a few more minutes, when it is cooked, let it cool completely.
Once cooled, cut it in two and fill it with some of the yogurt, close it and glaze it both on the top and on the sides with the yogurt cream, without covering it completely but leaving the naked effect. Then decorate with the kiwi slices and the peanut butter.
