Pancakes with Vegetables
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
459
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 459 cal. | (22 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 51.1 μg | (85 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 8.5 mg | (71 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 132 μg | (44 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 23.4 μg | (52 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 152 mg | (160 %) | ||
| Potassium | 876 mg | (22 %) | ||
| Calcium | 390 mg | (39 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 40 μg | (20 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 9.3 g | |||
| Uric acid | 87 mg | |||
| Cholesterol | 138 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the pancakes
- 150 grams Pastry flour
- 300 milliliters milk
- 2 eggs
- 2 Tbsps finely chopped parsley
- 1 pinch salt
- 3 Tbsps olive oil
- For the filling
- 2 small Zucchini
- 2 red Bell pepper
- 4 scallions
- 150 grams tan button Mushroom
- salt
- white peppers
- 1 Tbsp lemon juice
- 150 grams Blue cheese
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.
