Carrot Pancakes
Carrot Pancakes - A breakfast dream
Healthy, because
Even smarter
Nutritional values
With their secondary plant compounds, oranges strengthen our blood vessels and reduce the risk of cardiovascular disease. Walnuts contain large amounts of various B vitamins that help with stress and tension.
It becomes even more colorful if you mix grated beets into the dough instead of grated carrots. If you like, you can round off the dough by adding a splash of vanilla.
(Percentage of daily recommendation)
| Calorie | 388 cal. | (18 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 12 g | (48 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 12.8 μg | (21 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 19.2 μg | (43 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 606 mg | (15 %) | ||
| Calcium | 258 mg | (26 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 55 mg | |||
| Cholesterol | 80 mg | |||
| Complete sugar | 32 g |
Ingredients
- Ingredients
- 7 ozs carrots (2 carrots)
- 2 eggs
- 11 ¾ ozs Whole Grain Spelt Flour
- 1 tsp cream of tartar
- ½ tsp baking soda
- 10 ozs milk (whole)
- 1 pinch salt
- 2 Oganic oranges
- 3 Tbsps whole cane sugar
- 9 ozs Greek yogurt
- 1 Tbsp honey
- 2 Tbsps walnut kernels
- 2 Tbsps Canola oil
Preparation steps
For the dough, clean, peel and finely grate carrots. Mix eggs, flour, baking powder, baking soda, milk and 1 pinch of salt to a smooth dough and stir in grated carrots. Allow to swell for about 30 minutes.
Meanwhile, rinse oranges in hot water, rub dry and grate peel into zest. Peel oranges so that all white is removed. Cut out fruit fillets between separating skins, reserving juice. Squeeze out the remaining orange juice. Bring sugar, orange juice, and 3 Tablespoons of water to a boil. Simmer over low heat for 5 minutes, then let cool. Mix yogurt with half of the orange zest, 4-5 Tbsp water and honey until smooth. Coarsely chop the walnuts.
Bake a total of 8-12 small pancakes, one after the other, by heating 1 Tablespoon of oil in a frying pan. Pour in 4-6 blobs of batter and cook over medium heat for 3-4 minutes per side until golden brown. Use up the remaining batter in the same way. Pile pancakes on plates, spread yogurt sauce, orange fillets and nuts on top. Drizzle with syrup and decorate with remaining orange zest.
