Red lentil flour, 1 heaping tablespoon
Chickpea flour, 1 heaping tablespoon
Buckwheat flour, 1 flat tablespoon
Mung bean flour, 1 flat tablespoon
Whole rice flour, 1 flat tablespoon
Tapioca flour, 1 flat tablespoon
Water, 1 cup
Dried parsley, 1 flat teaspoon
Green onion, 2 medium units
Salt, 1/4 flat teaspoon
Black pepper, 1/4 flat teaspoon
Sweet paprika, 1/4 flat teaspoon
Cumin, 1/4 flat teaspoon
Olive oil, 1 tablespoon
Chia seeds, 1 tablespoon
Zucchini, 1 small unit
Olive oil, 6 teaspoons
1. Mix the flours with water in a bowl until combined (should come out in a liquid texture), add the rest of the ingredients and mix.
2. Heat a small non-stick pan with olive oil and pour with a ladle from the batter a thin layer (a total of 12 omelettes).
3. Cover, cook over low heat for a few minutes and turn to the other side for another 2 minutes.
4. Continue like this with the rest of the batter, transfer to a serving dish and eat hot.
5. Bon appetite (:
The spices in the recipe are according to personal taste.