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Nutrition Facts
Serving Size 1 (549g) Recipe makes 2 servings The following items or measurements are not included below: vegetables
Calories 923
Calories from Fat 199		(21%)
Amount Per Serving		%DV
	Total Fat 22.2g	34%
	Saturated Fat 11.5g	57%
	Monounsaturated Fat 6.6g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.0g
Cholesterol 263mg		87%
Sodium 519mg		21%
Potassium 731mg		20%
Total Carbohydrate 140.7g		46%
	Dietary Fiber 4.6g	18%
	Sugars 0.8g
Protein 36.8g		73%
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Vegetable Pancakes

Recipe #391932 | 50 min | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Iceland
Sep 28, 2009

These are savory pancakes filled with grinded vegetables. Be sure to use fresh vegetables. I have used carrots and turnips and a spice combination of basil and curry. But please do not be shy to try yur favorite vegetables with this, i think anything really would work. This is perfect if yu have some things in your fridge you need to use up, it is really easy to make and great comfort food.

SERVES 2 (change servings and units)

Ingredients

2 eggs
1/2 liter milk
330 g flour
1 pinch salt
600 g vegetables (carrots, cauliflower, broccoli, )
1/2 teaspoon pepper
assorted herbs
50 g grinded cheese

Directions

1
Whisk up eggs, milk, flour and salt.
2
Bake pancakes.
3
Grind veggies and stir fry on pan, add herbs and spices as you like.
4
Fill your pancakes with the veggies and roll up.
5
Put the rolls in an oventray and sprinkle with grinded cheese and bake at 180°C (350°F) for 15 minutes.
6
If you have left over pancakes you can fill them with jam, icecream or chocolate and enjoy them for dessert :-).