Dinner

Vegetable Pancakes is for Dinner.

Vegetable Pancakes takes 10 minutes to prepare.

Vegetable Pancakes takes 15 minutes to cook.

Vegetable Pancakes makes 8 servings.

The ingredients for Vegetable Pancakes are:

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)

Here is how you make Vegetable Pancakes:

Mix the dry ingredients in a large bowl, then add the yogurt, eggs and olive oil, mixing well. Fold in Swiss chard and the cooking water, plus the garlic and onion.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: 8Recipe submitted by SparkPeople user SP_STEPF.

The nutritional information for Vegetable Pancakes is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 198.2

• Total Fat: 6.2 g
• Cholesterol: 2.5 mg
• Sodium: 379.0 mg
• Total Carbs: 30.4 g
• Dietary Fiber: 5.9 g
• Protein: 8.6 g

The dietary needs meet for Vegetable Pancakes is Vegetarian