Nutritional Info

Nutrition Facts

Serving Size 1 (64g)

Calories 104
Calories from Fat 22 (21%)
Amount Per Serving %DIV
Total Fat 2.4g 4%
Saturated Fat 0.8g 4%
Monounsaturated Fat 1.1g
Polyunsaturated Fat 0.5g
Trans Fat 0.0g
Cholesterol 75.9mg 25%
Sodium 31mg 1%
Potassium 136.4mg 3%
Total Carbohydrate 15.4g 5%
Dietary Fiber 1.8g 7%
Sugars 0.6g
Protein 4.9g 10%

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Recipe Description
My daughter Bonny loved snacking on the filled and sliced pancakes as a child. She ate them afterschool for a snack and found them perfect for serving to her dolls at tea parties.
Prep time
20 min
Cook time
25 min
Ready In
45 min


Serves Tool

Serves To:USMetric
5 Ounce(oz)  cooked rice
1   banana, pureed
1   hard boiled egg, chopped
5 Ounce(oz)  farmer's cheese
1 Tablespoon(T)  fresh herbs, finely chopped
1 Cup(c)  skimmed milk
2   eggs
1 Cup(c)  whole wheat flour
5 Tablespoon(T)  vegetable oil


Mix the flour, eggs, and milk to make a batter and set aside for 20 minutes. Then stir in the chopped herbs. In a frying pan with little oil, fry eight pancakes one after the other on a medium heat. Allow the pancakes to cool. For the filling, mix the farmer's cheese with the chopped hard boiled egg, the banana and the rice. Spread the filling onto the pancakes and roll them up. Slice to serve. The pancakes can be put individually into freezer bags, frozen and defrosted as required.

Additional notes

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