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Cooksinheels
Multigrain pancakes with vegetables
Savory multigrain pancakes with minced meat and oriental wok vegetables.
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Ingredients
Directions
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Prepare the pancake mix with the milk according to the instructions on the package.
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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.
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Heat in 2 frying pans with non-stick coating each ½ tbsp of coconut oil. Pour 1/4 of the batter into each pan.
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Bake the pancakes in 3 min. Golden brown and done. Turn halfway. Bake 2 more pancakes.
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Spread the vegetable mixture over the pancakes and fold double. Sprinkle with some extra chili sauce and garnish with the coriander.
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Nutrition
435Calories
Sodium21% DV510mg
Fat25% DV16g
Protein50% DV25g
Carbs14% DV42g
Fiber44% DV11g
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