Egg pancakes with veggies and rice
A fun way to pack a lunch so that kids or adults can put it together like a taco.
271 cal
Serves 6
Prep time
0h 10m
Cook time
0h 25m
Total time
0h 35m
Ingredients
Directions
-
Step 1
In a saucepan, bring rice, broth and garlic to boil. Reduce heat, cover and simmer for about 20 minutes. Stir in mixed vegetables and simmer for 5 minutes or until rice and vegetables are tender. Let cool slightly. -
Step 2
In a bowl, whisk together eggs, milk, curry powder and pepper. Pour in scant 1/4 cup (60 mL) into a sprayed small 6 inch (15 cm) nonstick skillet. Cook over medium heat for about 1 minute or until set and golden on bottom. Flip over and cook for 30 seconds. Remove to a plate and repeat with remaining mixture. -
Step 3
Fill each pancake with rice mixture and sprinkle with cucumber. Drizzle with soy sauce and hot sauce, if desired.
Tips
-
You can roll up the pancake or fold it in halves or quarters and fill to pack in lunches. Or send everything separately and have the kids put it together the way they want.
-
Choose other veggies your kids will like and top it off with crisp raw veggies like carrots or lettuce if desired. This is delicious warm or cold.
Nutritional information
Per serving (2 pancakes)
- Calories
- 271
- Protein
- 14 g
- Sodium
- 501 mg
- Potassium
- 295 mg
- Total fat
- 8 g
- Saturated fat
- 2 g
- Cholesterol
- 0 mg
- Carbohydrates
- 35 g
- Fibre
- 4 g
- Sugars
- 5 g
- Added sugars
- 0 g
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation
