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Nutritional Facts
Serving Size 2 oz (93g)
Serving Per Recipe 12 Pancakes

Amount Per Serving
Calories 80 Calories from Fat 150

% Daily Value *
Total Fat 2g 3%
     Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 260mg 11%
Total Carb. 9g 3%
     Dietary Fiber 1g 4%
     Sugars 4g
Protein 7g

Vitamin A 25%
Vitamin C 6%
Calcium 10%
Iron 4%

* Percent Daily Values based on a 2,000 calorie diet.


Vegetable Stuffed Pancakes

12 pancakes

The Pancake

In a medium-sized mixing bowl, place the following:


3/4 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder


Mix the dry ingredients well, then add:


4 egg whites
1 cup skim evaporated milk


Stir with a wire whisk until well blended. Heat a nonstick skillet and spray with vegetable cooking spray. Pour or ladle a small amount (about 1/4 cup) into the skillet and just coat the pan with the batter, tilting the pan as necessary to spread into a very thin crêpe. Cook until lightly browned on one side and carefully turn the crêpe to brown the other side—be careful when turning because the crêpe should be very thin and delicate. When browned on both sides, remove to a platter and continue making crêpes until all the batter is cooked. The recipe should make about 12 crêpes, more or less, depending on the size of the skillet.

The Filling


1 package (6 ounces) frozen chopped spinach, defrosted and squeezed dry
3 cups sliced fresh mushrooms
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon mixed Italian seasonings
1/4 cup grated Parmesan cheese
1 cup lowfat cottage cheese


Sauté the spinach and mushrooms in olive oil until the mushrooms are tender. Place remaining ingredients in a large mixing bowl, and gently mix. Add the spinach-mushroom mixture to the bowl and fold into the cheese mix. Spoon about 3 tablespoons of the mix onto each crêpe, spreading the mix across the middle. Roll the crêpe into a tube shape and place in a 9x13 baking pan that has been sprayed with vegetable cooking spray.

Bake in a preheated 350º oven for 15-20 minutes or until the cheeses are melting and bubbly. Serve with a tossed green salad, Italian balsamic vinegar dressing, and steamed fresh asparagus. Very festive for a special occasion. (And extra crêpes are wonderful with fresh fruit inside and a bit of non-dairy whipped topping.)


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