Vegetarian
Sift flours,salt, and baking soda into a mixing bowl and make a well in the center. Pour I the buttermilk and add eggs. Mix together
Fold corn, feta, black pepper, and sage into batter.
Heat pancake griddle, spray lightly with olive oil. Working in batches fry 1/3 cup portions of batter
3 - 4 minutes, until brown on underside.
Flip each pancake and brown other side 2 - 3 minutes. Remove cooked pancake and set on baking sheet lined with paper towels. Pancakes can be kept warm for 15 minutes @325F oven.
Wipe skillet clean and heat 2teaspoon of olive oil. Briefly sauté garlic, then add spinach. Sauté until spinach leaves have wilted.
Layer pancakes with spinach and tomato relish on a warm serving plate. Top with extra spinach and red pepper strips.
Serve immediately
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (177g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 301 | ||
Calories from Fat: 123 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.7g | 18 % | |
Saturated Fat 6.3g | 32 % | |
Monounsaturated Fat 4g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 191.5mg | 59 % | |
Sodium 367.4mg | 13 % | |
Potassium 421.7mg | 11 % | |
Total Carbohydrate 33.1g | 10 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 27.6g | ||
Protein 13.8g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 301
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