Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
for
4
Carrot and Egg Pancakes
35 min.
Time:
388
calories
Calories:
Health Score:
79 / 100
Ingredientsfor
- 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
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.
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(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 %) |