Vegetarian Pumpkin Leek Pancake
Vegetarian Pumpkin Leek Pancake - Pizza done differently - healthy and low carb
Healthy, because
Even smarter
Nutritional values
This low carb pancake offers plenty of protein and is therefore an ideal satiator. Almonds, flaxseed and olive oil provide plenty of unsaturated fatty acids.
As for the cheese, you can experiment here at will: If you don't like Emmental, you can replace it with more Gouda; for all fans of spicy dishes, we recommend Parmesan or Pecorino, for example.
(Percentage of daily recommendation)
| Calorie | 372 cal. | (18 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 41.6 μg | (69 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 7.3 mg | (61 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 140 μg | (47 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 20.3 μg | (45 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 560 mg | (14 %) | ||
| Calcium | 496 mg | (50 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 9.4 g | |||
| Uric acid | 59 mg | |||
| Cholesterol | 230 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 10 ozs Cottage cheese
- 4 eggs
- salt
- peppers
- 1 ¾ ozs grated Emmentaler cheese
- 1 ¾ ozs grated Gouda
- 1 ¼ ozs Almond flour (2 TBSP.)
- ¾ oz ground flaxseed
- 1 stalk Leeks
- 10 ozs pumpkin flesh (e.g. Hokkaido)
- 3 ozs fresh goat cheese
- Red pepper flakes
- 1 tsp Dried Italian herbs
- 4 tsps olive oil
Preparation steps
Cover a baking tray with baking paper. For the patties, mix cottage cheese with eggs, salt, and pepper until smooth. Knead in both cheeses, almond flour, and flax seeds. Mix well, divide in half, and form into 2 oval patties on the baking sheet. Bake patties in preheated oven at 180 °C / 350 °F for about 15-20 minutes.
Meanwhile, for the topping, clean, wash and cut leeks into fine rings. Finely grate the pumpkin flesh.
Remove patties from oven and spread shredded pumpkin over pre-baked patties. Sprinkle leek rings and crumble cream cheese on top. Season everything with salt, pepper, 1 pinch of chili flakes and herbs. Drizzle with olive oil and bake in the oven at the same temperature for 15-20 minutes.
Remove pumpkin patties, cut into 4 strips and serve.
