Stuffed savory pancake

In a bowl, lightly beat the egg with the egg white and add a dash of oil, salt and pepper; then add the sifted flours, mix again and add 1cc of hydrolitin to act with water.

Let the mixture stand for a few minutes after mixing.

Heat a non-stick frying pan, insert the compound and close with the lid. cook 10 minutes on one side and 5 on the other.

For the stuffing - 80gr chickpeas - 10gr pesto - 1 tomato - 1/2 avocado + 30gr Greek yogurt In the meantime you can make the avocado cream with the yogurt and mash the chickpeas with the pesto too, once ready you just have to fill it!