Buckwheat pancakes with feta & meditteranean vegetables

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 294.6
  • Total Fat: 18.6 g
  • Cholesterol: 131.3 mg
  • Sodium: 620.0 mg
  • Total Carbs: 18.6 g
  • Dietary Fiber: 5.6 g
  • Protein: 13.3 g

View full nutritional breakdown of Buckwheat pancakes with feta & meditteranean vegetables calories by ingredient


Introduction

I got the idea from a local Bisto I got the idea from a local Bisto
Number of Servings: 2

Ingredients

    Egg, fresh, 1 medium
    Soy Milk, 0.25 cup
    Buckwheat flour, 1 oz
    Tesco frozen chargrilled mediterranean vegetables, 1 cup
    Feta Cheese, 3 oz

Directions

Stir fry the vegetables for 6-8 minutes in a non stick pan then set aside. Beat the egg, milk and buckwheat flour together till smooth. Spray a large non stick skillet with cooking spray, divide the mixture and make a 2 small pancakes. Divide the vegetables between the pancakes abd pie on topr. Crumble over the cheese and melt under a grill. Serve with a mixed green salad.

Number of Servings: 2

Recipe submitted by SparkPeople user LAWLI56.