Savory Oven Pancakes with Vegetables
Savory Oven Pancakes with Vegetables - perfect for any meal
Healthy, because
Even smarter
Nutritional values
Eggs have plenty of biotin. It ensures strong nails and hair. In addition, high-quality protein satiates well and boosts metabolism. Lots of protein, calcium, and B vitamins characterize the mozzarella thus providing the body with important nutrients.
The oven pancakes savory are a great change from conventional pancakes and quickly made. You can vary the toppings as you like: In addition to the vegetables specified in the recipe, tomatoes, broccoli or cauliflower also fit. Instead of mozzarella, feta or some grated parmesan also harmonize with the dish - let your creativity run wild.
(Percentage of daily recommendation)
| Calorie | 382 cal. | (18 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 33.5 μg | (56 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 112 μg | (37 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 22 μg | (49 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 486 mg | (12 %) | ||
| Calcium | 260 mg | (26 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 60 μg | (30 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 7.6 g | |||
| Uric acid | 93 mg | |||
| Cholesterol | 271 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 2 small Zucchini
- 1 ½ Tbsps olive oil
- 3 ½ ozs frozen Peas
- salt
- 3 scallions
- 1 red chili pepper
- 4 ½ ozs Mozzarella
- 1 handful Basil
- 4 ½ ozs Spelt flour (Type 630)
- 1 tsp Baking powder
- 5 eggs
- 4 ozs milk (whole)
- 2 ½ ozs Sparkling water
- peppers
Kitchen utensils
Preparation steps
Clean and wash zucchini and cut lengthwise into thin slices. Heat a grill pan, brush with 1/2 tablespoon oil and fry the zucchini slices in it for 5 minutes on both sides over medium heat until they show a grill pattern.
Cook peas in boiling salted water for 2 minutes, rinse and drain. Line baking tray with baking paper, drizzle with remaining oil and warm up in preheated oven at 200 °C / 400 °F for 5 minutes.
In the meantime, clean the spring onions, wash and cut diagonally into 5-6 cm long pieces. Halve chili pepper lengthwise, remove seeds, wash and chop. Cut mozzarella into thin slices. Sort basil, wash and spin dry.
In a bowl, mix flour, baking powder, eggs, milk, mineral water and 1/2 tsp salt until smooth. Remove the hot baking sheet from the oven, pour the pancake batter on it and swirl to distribute evenly. Top oven pancakes heartily with zucchini, green onions, chili cubes, peas and mozzarella slices and bake in hot oven for about 20 minutes. Grind pepper over the oven pancake, sprinkle with basil and serve.
