You really liked the gluten-free wrap we published recently. So we took inspiration for another quick treat. The burrito (in our Slovak version, a pancake) is known from Mexican cooking – it is usually served savoury with rice, beans and chilli. But we improved it again. We made a burrito in our gluten-free, collagen version, inspired a little by pancakes.
The batter for our burrito pancakes is universal, so you can fill them to suit your own taste and preferences. The sweet version is filled with our pistachio cream.
You can season the savoury version however you like; we went for the tried-and-tested classic of cheese with sun-dried tomatoes.
Why is our burrito the better choice?
The base of a burrito is a wheat tortilla, but as you surely know, wheat gluten has no place in our philosophy. On top of that we wanted to lighten it a little, so we came up with a new paleo breakfast version that really is ready in a few minutes.
Why you don’t have to compromise on taste
You can fill the little burrito with anything. Go ahead and pick your favourite premium cream and your preferred seasonal fruit or „go fishing“ in the freezer as we did. We still had cranberries and blueberries from summer under the Tatras, plus raspberries and sea buckthorn from the garden. If you go for the savoury version, the combination of basil pesto, feta and tomatoes is a clear winner.
Method:
- Mix the flours with the collagen and salt, then add them to the beaten eggs with the water and MCT oil. Whisk into a smooth batter.
- Cook the pancakes in a touch of olive oil.
- Once cooled, fill the pancakes savoury or sweet to taste and roll them up burrito style.
The recipe was created for us by Patrícia from the blog Hit je zdravo žiť.
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