Source: dLife

A creamy vegetable sausage filled leek pancake with a hint of heat and topped with swiss cheese.

Servings

1.5
1 1/2 cup  chopped leeks 1.0
1 cup  low sodium vegetable broth 1.0
1 cup  white all purpose flour 1.0
1 each  eggs 0.25
0 1/4 tsp  salt 1.0
1 each  cooking spray 8.0
8 oz  Vegetarian Meat, sausage, patty 0.5
0 1/2 cup  fresh chopped onion 0.25
0 1/4 cup  medium green bell peppers 2.0
2 each  medium garlic cloves 0.5
0 1/2 tsp  paprika 0.125
0.125 tsp  hot red pepper flakes 1.0
1 pinch  salt 1.0
1 pinch  black pepper 0.5
0 1/2 cup  fat free sour cream 1.0
1 tbsp  fat free milk 0.25
0 1/4 cup  low fat shredded swiss cheese

1. Preheat oven to 375 degrees F.
2. Combine leeks and broth in a pot, and let boil. Lower heat and simmer 5 minutes. Drain, saving broth. Pour enough water into stock to make 1 cup.
3. Whisk together flour, saved broth, egg, and salt. Mix in leeks. Heat a cooking spray coated frying pan over medium heat.
4. Spoon 3/4 cup of batter into pan and spread into a thin circle. Cook over medium heat until golden on bottom 3 to 5 minutes. Flip and cook until golden on other side. Continue on with process until 2 more pancakes are made.
5. Heat a cooking spray coated pot over medium heat. Sauté vegetable protein, onion, pepper, and garlic 5 minutes, stirring often. Mix in paprika, red pepper, salt, and pepper.
6. Lay a pancake in a greased 9 inch pie plate and top with 1/3 of the vegetable mixture. Continue layering 2 more times. Combine sour cream and milk; spoon over top of pancakes. Top with cheese, and bake 20 minutes. Slice into wedges.