Savory Pumpkin Pancake
This dish is a great source of protein, which is important for healthy muscles and bones, and biotin, which is important for beautiful skin and hair.
These savory pancakes tastes fantastic either hot or cold.
(Percentage of daily recommendation)
| Calorie | 211 cal. | (10 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.7 μg | (14 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 17.9 μg | (30 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 23.5 μg | (52 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 457 mg | (11 %) | ||
| Calcium | 77 mg | (8 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 25 mg | |||
| Cholesterol | 317 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 2 garlic cloves
- 2 small onions
- 18 ozs Hokkaido pumpkin (or Butternut Squash)
- 2 sprigs Sage
- 5 ozs button Mushroom
- 4 Tbsps olive oil
- salt
- peppers
- 8 eggs
Preparation steps
Peel and finely chop garlic and onions.
Rinse and core pumpkin or squash then cut into approximately 1/2-inch cubes. Rinse sage, shake dry, pluck leaves and finely chop.
Clean mushrooms and cut into quarters.
Heat oil in a non-stick skillet. Cook pumpkin until golden brown while stirring for 4-5 minutes. Add onions and garlic and cook until soft.
Add mushrooms to skillet, season with salt and pepper and cook for another 2 minutes. Add sage.
Crack eggs into a bowl, season with salt and pepper and whisk to comgine. Add to skillet and cook until set, 3-4 minutes.
Transfer to a preheated oven at 375 F, and bake until golden brown, about 10 minutes. Turn pancake out onto a plate, cut into pieces, and serve.