Multigrain pancakes with vegetables

Name: multigrain pancakes with vegetables
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Asian
Ingredients: 175 g mix for multigrain pancakes; 400 ml semi skimmed milk; 4 el coconut oil; 600 g frozen oriental wok vegetables; 350 g vega finely chopped; 100 ml sweet chilli sauce; 15 g fresh coriander only the leaves

Savory multigrain pancakes with minced meat and oriental wok vegetables.

Ingredients

Directions

Prepare the pancake mix with the milk according to the instructions on the package.
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.
Heat in 2 frying pans with non-stick coating each ½ tbsp of coconut oil. Pour 1/4 of the batter into each pan.
Bake the pancakes in 3 min. Golden brown and done. Turn halfway. Bake 2 more pancakes.
Spread the vegetable mixture over the pancakes and fold double. Sprinkle with some extra chili sauce and garnish with the coriander.