Pancakes with Vegetables

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Pancakes with Vegetables
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Health Score:
9,0 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
481
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie481 kcal(23 %)
Protein21.01 g(21 %)
Fat26.63 g(23 %)
Carbohydrates41.69 g(28 %)
Sugar added0 g(0 %)
Roughage2.77 g(9 %)
Vitamin A250.42 mg(31,303 %)
Vitamin D2.07 μg(10 %)
Vitamin E2.78 mg(23 %)
Vitamin B₁0.25 mg(25 %)
Vitamin B₂0.6 mg(55 %)
Niacin4.92 mg(41 %)
Vitamin B₆0.39 mg(28 %)
Folate76.73 μg(26 %)
Pantothenic acid1.21 mg(20 %)
Biotin3.01 μg(7 %)
Vitamin B₁₂1.36 μg(45 %)
Vitamin C72.42 mg(76 %)
Potassium725.54 mg(18 %)
Calcium345.64 mg(35 %)
Magnesium43.85 mg(15 %)
Iron2.55 mg(17 %)
Iodine48.65 μg(24 %)
Zinc1.75 mg(22 %)
Saturated fatty acids10.4 g
Cholesterol112.86 mg

Ingredients

for
4
For the pancakes
150 grams Pastry flour
300 milliliters milk
2 eggs
2 tablespoons finely chopped parsley
1 pinch salt
3 tablespoons olive oil
For the filling
2 small zucchini
2 red Bell pepper
4 scallions
150 grams tan button Mushroom
salt
white peppers
1 tablespoon lemon juice
150 grams Blue cheese
How healthy are the main ingredients?
olive oilparsleyeggsaltzucchinisalt

Preparation steps

1.

For the pancakes, stir the flour with the milk until smooth, stir in the eggs and parsley, and season with salt.

Heat olive oil in a pan and fry 8 pancakes successively.

2.

Rinse the summer squash, trim and cut into slices. Rinse, trim and cut the red bell peppers into wide strips. Rinse the scallions, trim, and cut into rings. Trim the mushrooms and cut into thin slices. Mix the vegetable with lemon juice, and season with salt and pepper.

Fold the pancakes, fill with the vegetables, and place two stuffed pancakes into each of the four buttered baking dishes (or all stuffed pancakes into a large baking dish). Cut the cheese into small cubes, sprinkle over the pancakes, and bake au gratin for about 15 minutes in the oven.