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Carrot and Egg Pancakes

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Carrot and Egg Pancakes

Carrot and Egg Pancakes - Colorful and tasty: savory pancakes enjoyment not only for vegetarians.

Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
388
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie388 kcal(18 %)
Protein14 g(14 %)
Fat17 g(15 %)
Carbohydrates45 g(30 %)
Sugar added0 g(0 %)
Roughage2.9 g(10 %)
Vitamin A1 mg(125 %)
Vitamin D1.3 μg(7 %)
Vitamin E2.7 mg(23 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin3.6 mg(30 %)
Vitamin B₆0.2 mg(14 %)
Folate53 μg(18 %)
Pantothenic acid1.3 mg(22 %)
Biotin18.1 μg(40 %)
Vitamin B₁₂1.2 μg(40 %)
Vitamin C3 mg(3 %)
Potassium487 mg(12 %)
Calcium160 mg(16 %)
Magnesium30 mg(10 %)
Iron1.3 mg(9 %)
Iodine22 μg(11 %)
Zinc1.5 mg(19 %)
Saturated fatty acids4.8 g
Uric acid31 mg
Cholesterol177 mg
Author of this recipe:

Ingredients

for
4
servings
1
large orange Carrot (With Green)
1
large purple Carrot (With Green)
3 tablespoons
200 grams
3
1 pinch
400 milliliters
4 teaspoons
Sour cream (40 grams)

Preparation steps

1.

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. 

2.

Stir together flour, eggs, pinch of salt and milk to form pancake batter.

3.

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.

4.

Cut pancake into pieces, top with carrots and serve on 4 plates. Garnish with 1 teaspoon sour cream.

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