Zucchini Pancakes with Paprika-Yogurt Dip
Zucchini Pancakes with Paprika-Yogurt Dip - Pancakes for Better Eaters. Photo: Iris Lange-Fricke
Healthy, because
Even smarter
Nutritional values
Bell peppers contain a large amount of vitamin C, which is needed for the formation of connective and cartilage tissue and also helps the body to absorb iron.
Instead of the bell pepper, cucumber is also a great accompaniment to the dip.
(Percentage of daily recommendation)
| Calorie | 315 cal. | (15 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 16.2 μg | (27 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 13.8 μg | (31 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 62 mg | (65 %) | ||
| Potassium | 498 mg | (12 %) | ||
| Calcium | 143 mg | (14 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 66 mg | |||
| Cholesterol | 121 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 2 eggs (large)
- 5 ozs milk
- 1 cup Spelt flour
- ½ tsp Baking powder
- salt (kosher)
- 7 ozs Zucchini (1 small zucchini)
- 2 Tbsps Canola oil
- 8 ozs Bell pepper (little red)
- 7 ozs Greek yogurt
- ground paprika
- black pepper
Kitchen utensils
Preparation steps
Whisk the eggs with the milk. Add flour, baking powder and 1 pinch of salt and mix to a smooth dough. Clean, wash and grate the zucchini. Mix the zucchini grater with the dough.
Bake a total of 12 pancakes in portions. Heat some oil in a pan. Add 1 tablespoon of batter per pancake and bake on both sides for 5 minutes at medium heat until golden brown. Keep pancakes warm in the oven if necessary.
At the same time halve the pepper, remove the seeds, wash and cut into small cubes. Mix yogurt with paprika cubes, season to taste with salt, paprika powder and pepper. Serve the paprika-yogurt dip with the pancakes.
