Turmeric Pancakes with Leek and Zucchini
Turmeric pancakes with leek and zucchini - Beautiful yellow breakfast feast. Photo: Iris Lange-Fricke
Healthy, because
Even smarter
Nutritional values
The essential mustard oils from leeks act as a gentle antibiotic. They can help neutralize bacteria in the mouth and digestive tract and relieve colds. Zinc also helps wounds to heal faster.
Serve these delicious pancakes with a simple side salad for a complete meal.
(Percentage of daily recommendation)
| Calorie | 320 cal. | (15 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 47.5 μg | (79 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 116 μg | (39 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 20.8 μg | (46 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 709 mg | (18 %) | ||
| Calcium | 282 mg | (28 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 6.5 g | |||
| Uric acid | 92 mg | |||
| Cholesterol | 119 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 3 ½ ozs Spelt flour
- 6 ozs milk
- 2 eggs
- salt
- 1 tsp ground Turmeric
- 7 ozs Leeks
- 1 Zucchini
- 1 Apple
- 3 Tbsps Canola oil
- 6 ozs cream cheese
- peppers
- ¼ tsp ground Caraway
- ¼ tsp dried marjoram
Preparation steps
Mix flour with milk, eggs, 2-4 tbsp. water, salt and turmeric powder to a smooth dough and let it swell for 10 minutes. In the meantime, clean and wash the leek and zucchini and cut into thin rings and pieces. Wash apple, halve, core and cut into small pieces.
Heat 1 tablespoon of oil in a frying pan. Sauté the leeks and zucchini over medium heat for 5 minutes. Add apple and steam for 3 minutes. Add cream cheese and 3-4 tbsp. water and stir until creamy. Season with salt, pepper, caraway, and marjoram.
For the pancakes, spread a large pan with 1 teaspoon of oil on each pan. Add 1 ladle of batter and bake at medium heat for 2-3 minutes on each side. Fill the pancakes with vegetables and serve.
