Vegetarian Pancake Stack
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
934
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 934 cal. | (44 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 56 g | (48 %) | ||
| Carbohydrates | 79 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 48.1 μg | (80 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 7.6 mg | (63 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 113 μg | (38 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 22.6 μg | (50 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 694 mg | (17 %) | ||
| Calcium | 607 mg | (61 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 26.8 g | |||
| Uric acid | 64 mg | |||
| Cholesterol | 227 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation
Kitchen utensils
1 Tablespoon, 1 Measuring cups, 1 Small bowl, 1 Mini food processor, 1 Cutting board, 1 Small knife, 1 kleiner Melon baller, 1 kleine Casserole dish, 1 Teaspoon
Preparation steps
1.
Mix the eggs, flour and milk to a smooth batter. Add the Parmesan and a pinch of salt and leave to stand for about 20 minutes. Pick the basil leaves from their stalks (reserve a few to garnish) and roughly chop the rest. Stir into the pancake mixture. Heat a little butter in a nonstick frying pan and make three pancakes one after the other with the mixture, adding a little more butter between pancakes.
2.
Preheat the oven to 200°C.
3.
For the filling, wash, sort, drain and roughly chop the spinach. Peel the onions and cut into rings. Wash, halve, core and finely dice the yellow pepper. Wash, quarter, deseed and finely dice the tomatoes. Mix all the prepared vegetables in a bowl with the bacon. Season with salt and pepper. Slice the mozzarella.
4.
To assemble, place one pancake on a baking tray lined with baking parchment. Cover with half of the mozzarella slices and half of the filling. Lay a second pancake on top and add the rest of the mozzarella and the rest of the filling. Cover with the last pancake and bake in the preheated oven for 10-15 minutes, until done. Serve scattered with the reserved basil.
