
Sweet peppers and onions make simply delicious pancakes, and taste better yet with this fresh and piquant relish.
Serves
30
Prep
15 minutes
Cook
18 minutes
Nutrition information
Each 44g serving contains (excludes serving suggestion)
- KCal
- 39
- Carbs
- 4.6g
- Fibre
- 1.0g
- Protein
- 1.8g
- Fat
-
1.3g
(Low)
- Saturates
-
0.5g
(Low)
- Sugars
-
1.2g
(Low)
- Salt
-
0.05g
(Low)
- Fruit/Veg Portion
- 0
Ingredients
Ingredients
- 2 tsp rapeseed oil
- 1 yellow pepper, thinly sliced in 2-3cm lengths
- 1 red pepper, thinly sliced in 2-3cm lengths
- 1 onion, finely chopped
- 2 eggs, beaten
- 200ml water
- 2 tbsp low-fat yogurt
- 50g grated Cheddar cheese
- 150g wholemeal flour
- good pinch pepper
- For the relish:
- 10g fresh parsley
- juice and zest 1 lime
- 4 large vine tomatoes, finely chopped
- 1-2 small red chilies, finely chopped
Method
Method
Recipe tips
- When cooking the pancakes, make sure you distribute the peppers and onion evenly throughout the mixture. You can make them up to 1 day in advance and warm in the oven for a few minutes to serve.