Smarter German Pancake with Beets
Smarter German Pancake with Beets - Pure harmony between sweet classic and hearty topping! Photo: Iris Lange-Fricke
Healthy, because
Even smarter
Nutritional values
Spelt is a good source of tryptophan, a vital amino acid that has a mood-lifting effect. Beetroot is particularly rich in secondary plant substances such as betaine, phenolic acids, flavonoids and saponins, which helps inhibit inflammation.
Replace the beetroot with the same amount of finely sliced red cabbage for a variation on this dish.
(Percentage of daily recommendation)
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 25.1 μg | (42 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 164 μg | (55 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 22.8 μg | (51 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 824 mg | (21 %) | ||
| Calcium | 180 mg | (18 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Uric acid | 85 mg | |||
| Cholesterol | 226 mg |
Ingredients
- Ingredients
- 4 eggs
- 10 Tbsps Oats
- 8 Tbsps Spelt flour
- 1 tsp salt
- ½ tsp Cumin
- 1 pinch Raw cane sugar
- 13 Tbsps
- 1 Red onion
- 1 red Apple
- 14 ozs Beets
- peppers
- 1 pinch cinnamon
- 2 Tbsps Red wine vinegar
- 1 Tbsp Walnut oil
- 2 Tbsps butter
- 1 ½ ozs Roquefort cheese
- Red pepper flakes
Preparation steps
Separating eggs. Mix the egg yolks with oat flakes, flour, salt, cumin, sugar and milk and leave to swell for 10 minutes.
In the meantime, peel and halve the onion and cut it into rings. Wash the apple, quarter it, remove the core and cut into sticks. Wash and peel beet and cut into fine sticks.
Season onions, apples, and beet with salt, pepper, and cinnamon. Add vinegar and walnut oil and mix thoroughly. Set aside.
Beat the egg whites until stiff and fold them into the egg yolk and oat flake mixture. Heat butter in a pan and add the dough. Fry over medium-low heat for about 10 minutes, turn the dough and fry for another 5 minutes.
Use two spatulas to divide the dough and fry for another 2-3 minutes, turning over.
Spread the German pancake on 4 plates and arrange with beets. Crumble Roquefort into pieces, pour over the pancakes, and sprinkle with chili.
