Panqueques / Crepes de arroz yamaní y garbanzos (sin huevos, sin gluten)

Hello everybody, it's me again, Dan, welcome to our recipe page. Today, we're going to make a special dish, Panqueques / Crepes de arroz yamaní y garbanzos (sin huevos, sin gluten). One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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To begin with this particular recipe, we have to prepare a few ingredients. You can cook Panqueques / Crepes de arroz yamaní y garbanzos (sin huevos, sin gluten) using 6 ingredients and 7 steps. Here is how you can achieve it.

Son súper prácticas para tener listas en el freezer y luego usar. Por ejemplo para canelones, paquetitos, tacos, wraps...
Quedan muy ricas y son realmente saludables.
#vegan #singluten

Ingredients and spices that need to be Make ready to make Panqueques / Crepes de arroz yamaní y garbanzos (sin huevos, sin gluten):

1. 1 y 1/2 tazas arroz
2. 1/2 taza garbanzos
3. cantidad necesaria agua
4. 1 cucharada aceite
5. 1 cdita sal
6. alga kombu (si no tienen no pasa nada)

Instructions to make to make Panqueques / Crepes de arroz yamaní y garbanzos (sin huevos, sin gluten)

1. Dejar 12 hs en remojo los garbanzos, con un poco de algas kombu (mejora la digestión de legumbres)
2. Dejar también en remojo el arroz yamaní por 12 hs.
3. Filtrar ambos del agua de remojo y poner en la licuadora con agua nueva. El agua debe cubrir los granos solo 1 dedo. Luego si vemos que queda muy espeso, agregar un poquito más agua.
4. Quizássea necesario mezclar al comienzo para que la licuadora trabaje bien.
   Licuar hasta que quede sin restos sólidos.
5. Pasar a otro recipiente.
6. Comenzar a cocinar en sartén antiadherente. No hace falta poner aceite, no se pega (igual probar en sus sartenes)
7. Listos! se puede freezar con separadores (sino se pegan entre sí).
   Para servir como tacos, volver a calentar en el momento y dorar un poquito.

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