Variation On A Classic Dish

Carrot Pancakes

4.846155
Average: 4.8 (13 votes)
(13 votes)
Carrot Pancakes

Carrot Pancakes - A breakfast dream

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Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
388
calories
Calories

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.

1 serving contains
(Percentage of daily recommendation)
Calorie388 cal.(18 %)
Protein18 g(18 %)
Fat15 g(13 %)
Carbohydrates43 g(29 %)
Sugar added12 g(48 %)
Roughage4.7 g(16 %)
Vitamin A0.7 mg(88 %)
Vitamin D0.6 μg(3 %)
Vitamin E3.1 mg(26 %)
Vitamin K12.8 μg(21 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.5 mg(45 %)
Niacin4.8 mg(40 %)
Vitamin B₆0.3 mg(21 %)
Folate66 μg(22 %)
Pantothenic acid1.7 mg(28 %)
Biotin19.2 μg(43 %)
Vitamin B₁₂1.3 μg(43 %)
Vitamin C19 mg(20 %)
Potassium606 mg(15 %)
Calcium258 mg(26 %)
Magnesium76 mg(25 %)
Iron4.2 mg(28 %)
Iodine23 μg(12 %)
Zinc2.5 mg(31 %)
Saturated fatty acids4.9 g
Uric acid55 mg
Cholesterol80 mg
Complete sugar32 g

Ingredients

for
4
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
How healthy are the main ingredients?
carrothoneyeggsalt

Preparation steps

1.

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.

2.

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.

3.

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.