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    Vegetable Pancakes

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Iceland's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Vegetable Pancakes

    By Debbwl
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    Nutritional Facts for Vegetable Pancakes

    Serving Size: 1 (549 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 923.7
     
    Calories from Fat 199
    21%
    Total Fat 22.1 g
    34%
    Saturated Fat 11.5 g
    57%
    Cholesterol 263.7 mg
    87%
    Sodium 519.2 mg
    21%
    Total Carbohydrate 140.7 g
    46%
    Dietary Fiber 4.5 g
    18%
    Sugars 0.8 g
    3%
    Protein 36.7 g
    73%

    The following items or measurements are not included:

    vegetables

    Detailed Nutrition Values About Nutrition Info

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