Low Carb Vegetable Pancakes
Low Carb Vegetable Pancakes - Low carb enjoyment with fiber
Healthy, because
Even smarter
Nutritional values
Anyone who suffers from digestive problems is well served with carrots. The fiber pectin from the roots soothes the stomach and regulates the acid production in our body center.
You can prepare a larger quantity of vegetable pancakes and freeze them so you always have a delicious and healthy meal ready when you need to go fast.
(Percentage of daily recommendation)
| Calorie | 278 cal. | (13 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 50.1 μg | (84 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 16.1 μg | (36 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 811 mg | (20 %) | ||
| Calcium | 190 mg | (19 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 70 mg | |||
| Cholesterol | 107 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 1 Cucumber
- salt
- 2 garlic cloves
- 10 ozs Yogurt
- 2 tsps lemon juice
- peppers
- 2 Tbsps olive oil
- 2 Dill
- 4 ozs carrots
- 8 ozs Zucchini
- 2 scallions
- 3 Tbsps Chickpea flour
- 2 eggs
- Nutmeg
- 3 Tbsps Canola oil
Kitchen utensils
Preparation steps
For the tzatziki: clean, wash and coarsely grate the cucumber into a bowl. Salt and leave to infuse for about 10 minutes, then pour off the liquid. While waiting peel and chop garlic, mix with cucumber and yogurt.
Mix tzatziki with lemon juice, pepper and olive oil. Wash dill, shake dry, put some dill tips aside, chop the rest and stir into the tzatziki. Refrigerate.
For the vegetable pancakes: clean and peel the carrots, clean and wash the zucchini. Grate both finely, squeeze a little, and let the liquid drip off. Clean and wash the spring onions and cut them into very fine rings.
Mix spring onions with carrots and zucchini, add chickpea flour and eggs. Season with salt, pepper and 1 pinch of freshly grated nutmeg.
Heat canola oil in a large frying pan. Form 12 small flat vegetable pancakes low carb from the vegetable mixture and fry in batches over medium heat for 4-5 minutes on each side until golden brown. Remove and drain briefly on kitchen paper. Serve the vegetable pancakes low carb with tzatziki and sprinkle with remaining dill tips.
