Yeast Free Cream Pancake
Yeast Free Cream Pancake - Dough pancakes made easy!
Healthy, because
Even smarter
Nutritional values
The higher the type number and thus the husk content of spelt flour, the more dietary fiber it provides. These promote digestion and the growth of good intestinal bacteria. Lactic acid bacteria from the easily digestible sour cream protect the stomach lining.
The cream pancakes without yeast can be topped according to your own preferences: Among other things, pumpkin slices, mushrooms or peppers taste great.
(Percentage of daily recommendation)
| Calorie | 534 cal. | (25 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.1 g | (17 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 23.8 μg | (40 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 504 mg | (13 %) | ||
| Calcium | 139 mg | (14 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 11.8 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 92 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 9 ozs whole spelt flour (+ 2 tablespoons for working)
- 1 ½ tsps Baking powder
- salt
- 12 ozs Sour cream
- 1 egg
- 9 ozs pre-cooked Beets
- peppers
- 4 Tbsps olive oil
- 2 Tbsps balsamic vinegar
- 1 tsp honey
- 2 handfuls Fresh herbs (and sprouts )
Preparation steps
Knead flour, baking powder, 1/2 teaspoon salt, 7 ounces sour cream, and egg into a smooth dough that comes away from the edge of the bowl. Line two baking sheets with baking paper.
Cut beet into thin slices. Stir remaining sour cream until smooth and season with salt and pepper.
Knead dough on floured work surface, divide into quarters, and roll out into 4 thin patties. Place on trays and spread with sour cream, leaving a narrow border all around. Top the cream patties without yeast with the beet slices and bake in a preheated oven at 200 °C / 350° F for 10-15 minutes until golden brown.
For the vinaigrette, mix oil, vinegar and honey and season with salt and pepper. Wash herbs and sprouts and drain well; chop herbs. Sprinkle both on the cream patties without yeast and drizzle with the vinaigrette.
