Vegetable PancakesSubmitted by: SP_STEPF
IntroductionI make these with Swiss Chard (my go-to green), but you can substitute spinach, collard greens, mustard greens, or any other green leafy vegetable you like. I make these with Swiss Chard (my go-to green), but you can substitute spinach, collard greens, mustard greens, or any other green leafy vegetable you like.
3 cups Swiss chard, chopped and steamed in about 1/2 c water (dice the stems, and reserve the cooking water, which is full of nutrients)
2 cups whole wheat pastry flour
1/4 c chopped onion
1 clove garlic, minced
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon grated nutmeg
1 1/2 to 2 cups plain lowfat yogurt
1 teaspoon sugar
2 egg whites
2 tablespoons olive oil
1 tablespoon olive oil (for pan)
Batter will be scoopable but not pourable.
Heat griddle or skillet over medium heat. Use a small amount of the reserved tablespoon of olive oil, adding more if necessary later on.
Scoop about 1/4 cup of batter onto griddle or into skillet . As it cooks, spread out the batter into rounds, flipping after a minute or so. Cook until golden brown, about 1 minute.
Serve salmon (separate recipe and calorie counts http://recipes.sparkpeople.com/recipe-detail.asp?recipe=398413) alongside 2-3 pancakes, drizzling with the maple "syrup."
Breakfast for dinner, for grownups.
Number of Servings: 8
Recipe submitted by SparkPeople user SP_STEPF.