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Multigrain pancakes with vegetables
 
 
4 ServingsPTM15 min

Multigrain pancakes with vegetables


Savory multigrain pancakes with minced meat and oriental wok vegetables.

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Directions

  1. Prepare the pancake mix with the milk according to the instructions on the package.
  2. Heat half of the coconut oil in a stir-fry stir-fry the vegetables for 5 minutes. Add the finely chopped and chilli sauce for the last 2 minutes. Keep warm under a lid.
  3. Heat in 2 frying pans with non-stick coating each ½ tbsp of coconut oil. Pour 1/4 of the batter into each pan.
  4. Bake the pancakes in 3 min. Golden brown and done. Turn halfway. Bake 2 more pancakes.
  5. Spread the vegetable mixture over the pancakes and fold double. Sprinkle with some extra chili sauce and garnish with the coriander.


Nutrition

435Calories
Sodium21% DV510mg
Fat25% DV16g
Protein50% DV25g
Carbs14% DV42g
Fiber44% DV11g

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