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.
Whisk together flour, saved broth, egg, and salt. Mix in leeks. Heat a cooking spray coated frying pan over medium heat.
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.
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.
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.