Pancakes:
1 cup 1% milk
1 cup all purpose flour
2 eggs
1/3 teaspoon salt
½ cup shredded cheese (Asiago, Gruyere or Parmesan)

Apricot Sauce:
1 tablespoon olive oil
5 dried apricots
4 oz firm tofu
1 yellow squash
1/3 table salt
¼ black pepper

Vegetables:
1 tablespoon olive oil
20 asparagus, trimmed
20 grape tomatoes, cut in half
1/3 teaspoon salt
1/8 cup fresh basil
¼ black pepper

Directions:     

1. Pancakes: mix in blender the milk, eggs, flour and salt. Then mix by hand the shredded cheese of your choice. Coat a skillet with oil spray just lightly, heat it up and cook the pancakes, flipping them to cook on both sides. Make them very thin. Make 4 medium size or 8 small ones.
2. Apricot sauce: heat the oil in skillet, then cook at medium heat all ingredients together for 5 minutes stirring 4 times. Mix them in food processor until creamy and homogeneous.
3. Vegetables: heat oil in skillet, then cook all ingredients at medium heat for 5 minutes, stirring twice.
4. Serve pancake with sauce on top and vegetables on the side. Arrange it all nicely.

Servings: Makes 4 servings

Serving Suggestions: Serve it with green salad for a light summer meal.

Courtesy of:
Raquel Pereira, MS, RD

top