Carrot and Egg Pancakes
Carrot and Egg Pancakes - Colorful and tasty: savory pancakes enjoyment not only for vegetarians.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 388 cal. | (18 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 18.1 μg | (40 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 487 mg | (12 %) | ||
| Calcium | 160 mg | (16 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 31 mg | |||
| Cholesterol | 177 mg |
Ingredients
- Ingredients
- 1 large orange carrot (With Green)
- 1 large purple carrot (With Green)
- 3 Tbsps Canola oil
- 200 grams Pastry flour
- 3 eggs
- 1 pinch salt
- 400 milliliters
- 4 tsps Sour cream (40 grams)
Preparation steps
Peel carrots, rinse, remove greens and julienne. Heat 1 tablespoon oil in pan and simmer carrots over medium heat for about 5 minutes. Add greens and sauté for 2 minutes. Remove carrots from pan and drain on paper towel.
Stir together flour, eggs, pinch of salt and milk to form pancake batter.
Heat remaining oil in pan.
Pour in 1/4 of pancake batter, spread evenly by gently tilting pan and cook pancake over medium heat for about 2-3 minutes. Spread 1/4 carrot greens onto pancake, flip and bake for another 2-3 minutes. Repeat process to make 4 pancakes. Keep finished pancakes warm.
Cut pancake into pieces, top with carrots and serve on 4 plates. Garnish with 1 teaspoon sour cream.
