This oatmeal pancake keeps hunger at bay for longer –

oat pancake (Disclosure/Disclosure)

Ingredients

For mass:

2 col. (soup) oat flour 4 col. (soup) of water 1 egg 1 pinch of salt

For the filling:

1 col. (soup) olive oil 1 col. (soup) diced onion 2 col. (soup) diced tomato 3 col. (soup) cooked shredded chicken Salt and black pepper to taste 1 tbsp. (soup) chopped parsley 2 col. (soup) of cottage cheese

Method of preparation

In a blender, beat the oat flour, water, egg and pinch of salt. Pour the dough into a non-stick frying pan. The ideal point of the pancake is when it completely releases from the pan. Book after ready. In another pan, put the olive oil and give the onion. Add diced tomatoes and shredded chicken. Season with salt and pepper and sauté for 3 minutes. Turn off the heat and add the parsley and cottage cheese. Mix. Ready, you can add the stuffing to the pancake and roll it up.

Recipe suggested by nutritionist Cynthia Antonaccio, from Equilibrium Consultoria.