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Pancake savory filling

ingredients

servings

1

Egg, egg white

250 oz

Oat bran

20 oz

Wholewheat flour

10 oz

Greek lowfat yogurt

75 oz

Iodized salt

to taste

Pepper

to taste

Oregano

to taste

Dry rosemary

to taste

Dried thyme

to taste

Dried marjoram

to taste

Cherry tomatoes

250 oz

Courgette

2 unit

Aubergine

1 unit

single courses from Italy

Pancake savory filling

Pancake savory filling

vegetarian with gluten with eggs high in fiber high in iron high in calcium source of C vitamins high in potassium

ready in

20 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pancake savory filling

A recipe fit for all lovers of fitness and healthy eating.

Pancake savory filling step 1

step 1

Dice the eggplant and zucchini and tomatoes in half and sauté in a pan with salt and pepper for 10 minutes over medium heat.

Pancake savory filling step 2

step 2

Stir the egg white with oat bran and whole wheat flour. Then add all the spices. Bake the pancake in a frying pan lightly greased 7 minutes for the first side and then turn with a lid

Pancake savory filling step 3

step 3

Cut in half and stuff the pancakes with vegetables.

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