Green Spelt Pancakes with Beet Cheese Topping
Green spelt pancakes with beet cheese topping - With these meatballs, no one is guaranteed to miss the meat!
Healthy, because
Even smarter
Nutritional values
In addition to carbohydrates, protein and fiber, green spelt provides minerals such as potassium, iron and magnesium, as well as B vitamins, vitamins A and E. The smoky, spicy flavor of green spelt is created by kilning (drying with heat) the spelt grains over a beech fire at a minimum of 110˚C / 250˚ F degrees.
Instead of cooking the pancakes in a pan, you can also cook them in the oven on a tray covered with baking paper - this will save on the fat.
(Percentage of daily recommendation)
| Calorie | 396 cal. | (19 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 57 g | (38 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.5 g | (45 %) |
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 80.5 μg | (134 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 218 μg | (73 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 18.1 μg | (40 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 1,192 mg | (30 %) | ||
| Calcium | 156 mg | (16 %) | ||
| Magnesium | 132 mg | (44 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 103 mg | |||
| Cholesterol | 100 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 14 ozs carrots (about 4 carrots)
- 18 ozs Leeks
- 2 garlic cloves
- 3 tsps olive oil
- 2 tsps Curry powder
- 3 Tbsps white balsamic vinegar
- 11 ozs Whole spelt seeds
- 8 fluid ozs Vegetable broth
- 5 ozs pre-cooked and peeled Beets (vacuum packed)
- 2 ozs sheep cheese
- 2 ozs Cottage cheese
- 2 Tbsps chopped Dill
- salt
- peppers
- 2 eggs
- 3 ½ ozs Whole wheat flour
- 1 Tbsp Dijon mustard
Preparation steps
Clean, peel and coarsely grate carrots. Clean leeks, wash, cut lengthwise into strips and chop. Peel and chop the garlic.
Heat 1 tsp olive oil in a frying pan. Sauté carrots, leeks and garlic in it over medium heat for about 5 minutes. Stir in curry powder and 2 tbsp vinegar, then stir in the green spelt meal. Pour in broth and bring everything to a boil. Turn off stove and let green spelt mixture swell covered for 15 minutes.
Meanwhile, cut beet and feta cheese into small cubes. Mix feta cheese with cream cheese and beet. Mix dill and remaining vinegar. Season with salt and pepper.
Transfer green spelt mixture to a bowl, pour off excess broth and let cool for about 5 minutes.
Add eggs, flour and mustard to the green spelt mixture, salt, pepper, mix well and form 8 flat pancakes. Heat 1 tsp oil in a frying pan, fry 4 pancakes on each side in turn for 3-4 minutes over medium heat. Arrange the pancakes on plates and serve with the topping.
