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Almond pancakes with mushrooms
A tasty Dutch recipe. The vegetarian main course contains the following ingredients: lettuce, tomatoes, pancake mix (200 g), milk, sunflower oil, mushroom stir-fry mix (400 g), almond shavings (a 45 g) and yoghurt dressing (bottle a 450 ml).
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Ingredients
Directions
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Wash and dry.
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Slit into pieces.
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Clean tomatoes and cut into pieces.
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Prepare pancake batter with milk according to directions on packaging.
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2 tbsp oil in wok heating and stir-fry 4 min.
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Stir-fry.
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Heat 1 tbsp oil in large frying pan.
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Pour 1/4 of batter into pan.
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Spread 1/2 bag of almonds over it and divide 1/4 of fried mushrooms over it.
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Sprinkle with salt and pepper to taste.
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Pancake pair min.
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On each side brown boxes.
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Scroll on the board.
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Place this on pan with a layer of almost boiling water to keep pancake warm.
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Pour another 3 pancakes in the same way.
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Mix in a large bowl with tomato and salad dressing.
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Place pancakes on 4 plates.
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Peel some lettuce on each pancake.
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Add rest of lettuce separately..
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Nutrition
730Calories
Sodium18% DV430mg
Fat77% DV50g
Protein38% DV19g
Carbs17% DV51g
Fiber32% DV8g
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