For the pancakes:<\/p>\n
1 cup multigrain pancake mix
\n1\/2 cup milk
\n1 egg
\n1 tablespoon oil
\n1\/3 cup finely chopped herbs (any combination of parsley, thyme and basil)<\/p>\n
For the filling:<\/p>\n
1\/2 cup plain whole milk yogurt
\n1 teaspoon lemon juice
\n1\/2 small onion, minced
\nPinch salt and pepper
\n5 ounces sliced smoked salmon, shredded
\n1\/3 cup micro greens<\/p>\n
Make pancake batter per box instructions. Stir in herbs. Set aside. In another bowl, whisk yogurt, lemon juice, onion, salt and pepper. Refrigerate until used. Using herbed batter, cook 4 pancakes per instructions on the box. Lay pancakes on a plate. Top with salmon, add yogurt mix and then top with micro greens. Roll pancake. Secure with toothpick or kitchen twine.<\/p>\n
Yield: 4 servings
\nCalories: 267
\nFat: 9g
\nFiber: 3g<\/p>\n","protected":false},"excerpt":{"rendered":"
For the pancakes: 1 cup multigrain pancake mix 1\/2 cup milk 1 egg 1 tablespoon oil 1\/3 cup finely chopped herbs (any combination of parsley, thyme and basil) For the filling: 1\/2 cup plain whole milk yogurt 1 teaspoon lemon juice 1\/2 small onion, minced Pinch salt and pepper 5 ounces sliced smoked salmon, shredded 1\/3 cup micro greens Make pancake batter per box instructions. Stir in herbs. Set aside. In another bowl, whisk yogurt, lemon juice, onion, salt and…<\/p>\n