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9 Light Salad Pancake Recipes

How about you vary the preparation of your salad by making a light salad pancake? But what is this?

The salad pancake is basically a composition in which you prepare a salad of your choice, with vegetables and seasoned vegetables, and sandwiches with pancake disks and serves cold, forming a kind of salty salad. It's delicious and it's a refreshing option to eat on hot days as a main meal, and the cool thing is that it's easy to do.

As mentioned above, you prepare the pancake recipe as usual or you can purchase the ready-made disks. The choice of salad is on the palate, but below you find some tips that can lead to lettuce, arugula, tomatoes, chickpeas, chicken, tuna, broccoli and other healthy delights. Track the recipes and choose the one that most please your tastes.

Remember to season the salad with pepper, salt, olive oil, oregano or other herbs, as well as lemon, vinegar or balsamic vinegar (if you prefer). Adding light mayonnaise or other yogurt and mustard based sauces is essential to give the dish its creaminess. Check out the recipes and good appetite!

1. Light salad pancake recipe with turkey breast

Ingredients:

Pasta

  • 1 cup of wheat flour;
  • 1 egg;
  • 1 glass of skim milk.

Filling

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  • 1 bunch of chopped lettuce;
  • 1 can of green corn;
  • 200 grams of turkey breast;
  • 200 grams of light mozzarella;
  • 2 small grated carrots;
  • 1 light mayonnaise glass.

Method of preparation:

Beat the ingredients in the blender until smooth. Take a non-stick, lightly greased skillet to heat. Put portions of the dough and prepare the pancakes gilding on both sides. Repeat until done. Reserve.

Pass light mayonnaise on both sides of the pancake. Season the green corn with salt, oregano, olive oil and a little lemon. Dip the batter with the mayonnaise on both sides, place the turkey breast, the mozzarella, the seasoned corn, the grated carrot and the chopped lettuce until done. Serve!

2. Light salad pancake recipe with tomato and lettuce

Ingredients:

Pasta

  • 1 cup of wheat flour;
  • 1 egg;
  • 1 glass of skim milk.

Filling

  • 2 feet of lettuce;
  • 5 tomatoes;
  • olive oil to taste;
  • salt to taste;
  • oregano to taste;
  • light mayonnaise to taste;
  • thin sliced ​​ham to taste.

Method of preparation:

Beat the ingredients in the blender until smooth. Take a non-stick, lightly greased skillet to heat. Put portions of the dough and prepare the pancakes gilding on both sides. Repeat until done. Reserve.

In a bowl place the lettuce washed and chopped coarsely and the tomatoes. Season with olive oil, salt and oregano and mix well. In a rectangular refractory make a layer of pancake, pass mayonnaise, add the salad and ham. Repeat the layers until finished and bring to frost. Serve!

3. Light salad pancake recipe with cheese mines

Ingredients:

  • 4 pancake discs;
  • light mayonnaise to taste;
  • sliced ​​turkey breast to taste;
  • minas light minced cheese to taste;
  • Sliced ​​tomatoes without seeds to taste;
  • chopped lettuce to taste;
  • chopped arugula to taste;
  • chopped dry tomatoes to taste.

Method of preparation:

Prepare the pancakes as usual. Put a disc in the dish, pass mayonnaise, place the turkey breast, lettuce, cheese mines, dried tomatoes and again with the pancake. Repeat until finished. Finish with the last layer of pancake batter. Serve fresh salad!

4. Light salad pancake recipe with chicken

Ingredients:

  • 1 cup of wheat flour;
  • 1 cup of skim milk;
  • 1 egg;
  • 1/2 tablespoon margarine light;
  • 2 tomato sliced;
  • 1/4 cup light mayonnaise;
  • 200 grams of sliced ​​mozzarella cheese light;
  • 200 grams of smoked chicken breast sliced;
  • olive oil to taste;
  • oregano to taste;
  • salt to taste.

Method of preparation:

Prepare the pancake by pounding the wheat flour, milk, egg, margarine and salt in the blender until you get a dough. Heat a greased nonstick frying pan and cover the bottom with the dough. When it begins to loosen, turn and let brown on the other side. Repeat until the dough is gone. Reserve until cool.

Season the slices of tomatoes with olive oil, oregano and salt. Divide the ingredients into two portions. In two dishes, add the salad with a pancake disc, a layer of mayonnaise, the sliced ​​mozzarella, the smoked chicken and the seasoned tomato. Repeat until ingredients are finished. Serve immediately!

5. Light salad pancake recipe with apple

Ingredients:

Pasta

  • 1 cup of wheat flour;
  • 1 egg;
  • 1 glass of skim milk.

Filling

  • 1 foot coarsely chopped curly lettuce;
  • 2 tomatoes cut into small cubes;
  • 1 large grated carrot;
  • 1 apple without cubed peel;
  • ½ cup fresh peas;
  • ½ can of green corn;
  • olive oil to taste;
  • 2 tablespoons light mayonnaise;
  • 1 tablespoon Dijon mustard;
  • 4 tablespoons plain yogurt to taste;
  • oregano to taste;
  • salt to taste;
  • pepper to taste;
  • thin ham minced to taste.

Method of preparation:

Beat the ingredients in the blender until smooth. Take a non-stick, lightly greased skillet to heat. Put portions of the dough and prepare the pancakes gilding on both sides. Repeat until done. Reserve.

Mix all the ingredients of the salad in a bowl and season with olive oil, oregano, salt and pepper. Mix the mustard, yogurt and mayonnaise in a bowl until the garlic leaves. Mix this sauce in the salad to give it creaminess.

Put a pancake dish on a serving plate. Spread a portion of the creamy salad, cover with another pancake disk and repeat until the ingredients finish. Bring to chill for 2 hours and serve!

6. Light salad pancake recipe with tuna

Ingredients:

  • 1 cup of wheat flour;
  • 1 cup of skim milk;
  • 1 egg;
  • 1/2 tablespoon margarine light;
  • 2 tomato sliced;
  • 1/4 cup light mayonnaise;
  • 200 grams of crushed ricotta;
  • 200 grams of tuna drained;
  • olive oil to taste;
  • oregano to taste;
  • salt to taste.

Method of preparation:

Prepare the pancake by pounding the wheat flour, milk, egg, margarine and salt in the blender until you get a dough. Heat a greased nonstick frying pan and cover the bottom with the dough. When it begins to loosen, turn and let brown on the other side. Repeat until the dough is gone. Reserve until cool.

Season the slices of tomatoes with olive oil, oregano and salt. Divide the ingredients into two portions. In two courses, add the salad with a pancake dish, a layer of mayonnaise, crumbled ricotta, tuna and seasoned tomato. Repeat until ingredients are finished. Serve immediately!

7. Light salad pancake recipe with broccoli

Ingredients:

Pasta

  • 1 cup of wheat flour;
  • 1 egg;
  • 1 glass of skim milk.

Filling

  • 1 bunch of broccoli cooked and chopped;
  • 1 can of green corn;
  • 2 small grated carrots;
  • salt to taste;
  • olive oil to taste;
  • pepper to taste;
  • 1 clove garlic, toasted;
  • 1 light mayonnaise glass.

Method of preparation:

Beat the ingredients in the blender until smooth. Take a non-stick, lightly greased skillet to heat. Put portions of the dough and prepare the pancakes gilding on both sides. Repeat until done. Reserve.

Cook steamed broccoli until al dente. Chop and lightly halve the garlic with a little olive oil. Add carrots, corn and seasoning to taste. Expect to cool and incorporate mayonnaise to give it creaminess.

In a plate, insert the batter of the pancakes with the salad, repeat the process until finished. Refrigerate for 1 hour and serve.

8. Light salad pancake recipe with chickpeas

Ingredients:

Pasta

  • 1 cup of wheat flour;
  • 1 egg;
  • 1 glass of skim milk.

Filling

  • 5 chopped tomatoes;
  • 2 cups cooked chickpeas;
  • olive oil to taste;
  • pepper to taste;
  • 1 green bell pepper chopped into cubes;
  • salt to taste;
  • oregano to taste;
  • light mayonnaise to taste;
  • grape-to-taste.

Method of preparation:

Beat the ingredients in the blender until smooth. Take a non-stick, lightly greased skillet to heat. Put portions of the dough and prepare the pancakes gilding on both sides. Repeat until done. Reserve.

Cook the chickpeas until tender, for about 30 minutes in the pressure. If you have pickled you do not have to. Expect to cool and mix with chopped tomatoes, peppers and raisins. Season to taste with olive oil, pepper, salt, oregano and incorporate mayonnaise. In a rectangular refractory make a layer of pancake and another layer of creamy salad. Repeat the layers until finished and bring to frost. Serve!

9. Light salad pancake recipe with cod

Ingredients:

Pasta

  • 1 cup of wheat flour;
  • 1 egg;
  • 1 glass of skim milk.

Filling

  • 250 grams of desalted and shredded cod;
  • 3 tablespoons chopped black olive;
  • 1 tablespoon of pitted raisins;
  • chopped arugula leaves to taste;
  • leaves of chopped lettuce to taste;
  • 1 tomato diced into cubes;
  • salt to taste;
  • pepper to taste;
  • olive oil to taste;
  • 4 tablespoons light mayonnaise.

Method of preparation:

Beat the ingredients in the blender until smooth. Take a non-stick, lightly greased skillet to heat. Put portions of the dough and prepare the pancakes gilding on both sides. Repeat until done. Reserve.

Mix all the ingredients of the salad in a bowl and season with olive oil, salt and pepper. Incorporate the mayonnaise and mix well.

Put a pancake dish on a serving plate. Spread a portion of the creamy salad, cover with another pancake disk and repeat until the ingredients finish. Bring to chill for 2 hours and serve!

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What did you think of these light salad pancake recipes that we split up? Want to try some and include in your diet? Comment below!

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