Prep Time: 20 Min
1 ½ cups chicken stock 2 tsp olive oil 1 onion 2 garlic cloves 1 cup rice 2 tsp salt 1/4 tsp curry powder 12 olives 2 artichoke hearts 1 celery stalk
Cook Time: 20 Min
2 minutes to prep, 5 minutes to cook.
Add all the ingredients to the blender and blend for about a minute.
Add nonstick spray to the pan, pour batter and then cook until the pancakes are set around the edges and golden brown on the bottom. Flip the pancakes and cook until the second side is golden-brown, 1 to 2 minutes more.
Add syrup, fruit or whatever toppings you prefer and enjoy!
Get the full recipe , plus tips and tricks via the link below!