Healthier Version Of A Classic Recipe

Potato Pancake with Raspberry Sauce

5
Average: 5 (4 votes)
(4 votes)
Potato Pancake with Raspberry Sauce

Potato pancake with raspberry sauce - A classic that tastes good over and over again! Photo: Marieke Dammann

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Health Score:
8,1 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
284
calories
Calories

Healthy, because

Even smarter

Nutritional values

The raspberries protect our body cells from damage by free radicals - thanks to the antioxidants richly contained in the red minis.

If fresh raspberries are not available, you can also use thawed frozen fruit. But then take a look at the list of ingredients - sometimes the fruits are additionally sweetened. In this case, you should prefer another product.

1 serving contains
(Percentage of daily recommendation)
Calorie284 kcal(14 %)
Protein13 g(13 %)
Fat7 g(6 %)
Carbohydrates41 g(27 %)
Sugar added4 g(16 %)
Roughage5.8 g(19 %)
Vitamin A0 mg(0 %)
Vitamin D0.3 μg(2 %)
Vitamin E2.2 mg(18 %)
Vitamin K8.5 μg(14 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin4.3 mg(36 %)
Vitamin B₆0.3 mg(21 %)
Folate53 μg(18 %)
Pantothenic acid1.2 mg(20 %)
Biotin7.8 μg(17 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C25 mg(26 %)
Potassium551 mg(14 %)
Calcium80 mg(8 %)
Magnesium75 mg(25 %)
Iron4 mg(27 %)
Iodine7 μg(4 %)
Zinc1.8 mg(23 %)
Saturated fatty acids2 g
Uric acid53 mg
Cholesterol39 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
6
Ingredients
3 potatoes
1 ½ cups Raspberries
2 tablespoons honey
½ Vanilla bean
8 ounces Sour cream
3 tablespoons coconut sugar
1 cup Spelt flour
1 egg
cinnamon
3 tablespoons butter
2 tablespoons almonds
How healthy are the main ingredients?
potatoRaspberryhoneySour creamSpelt flouregg
Preparation

Kitchen utensils

1 Immersion blender, 1 Potato ricer

Preparation steps

1.

Peel, wash and chop the potatoes and cook them in boiling water for about 15 minutes at medium heat until soft. Then drain and leave to cool for 10 minutes.

2.

In the meantime, carefully wash the raspberries and puree them with a hand blender. Pass the fruit puree through a sieve, mix with honey and refrigerate.

3.

In the meantime, cut the vanilla pod in half lengthwise and scrape out the vanilla pulp with a knife.

4.

Press the potatoes through a potato ricer into a bowl. Add sour cream, sugar, flour, egg, vanilla seeds and 1 pinch of cinnamon to the potatoes and knead everything into a smooth dough; if it is too moist, add some more flour. Form 12 small balls from the dough.

5.

Flatten the balls one after the other to make a small pancake shape. Heat 1 teaspoon of butter in a pan. Add 4 small pancakes and bake at medium heat for about 3-4 minutes on each side until golden brown; cook the remaining cakes in the same way.

6.

Roast the almonds in a hot pan without fat for 3 minutes at medium heat. Arrange the cakes with the raspberry sauce and the almonds.