Cooking For Kids

Zucchini Pancakes with Paprika-Yogurt Dip

5
Average: 5 (15 votes)
(15 votes)
Zucchini Pancakes with Paprika-Yogurt Dip

Zucchini Pancakes with Paprika-Yogurt Dip - Pancakes for Better Eaters. Photo: Iris Lange-Fricke

share Share
print
bookmark_border Copy URL
Health Score:
9,2 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
315
calories
Calories

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. 

1 serving contains
(Percentage of daily recommendation)
Calorie315 kcal(15 %)
Protein12 g(12 %)
Fat15 g(13 %)
Carbohydrates32 g(21 %)
Sugar added0 g(0 %)
Roughage5 g(17 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.9 μg(5 %)
Vitamin E3.5 mg(29 %)
Vitamin K16.2 μg(27 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin4.3 mg(36 %)
Vitamin B₆0.4 mg(29 %)
Folate73 μg(24 %)
Pantothenic acid1.3 mg(22 %)
Biotin13.8 μg(31 %)
Vitamin B₁₂0.9 μg(30 %)
Vitamin C62 mg(65 %)
Potassium498 mg(12 %)
Calcium143 mg(14 %)
Magnesium68 mg(23 %)
Iron4.9 mg(33 %)
Iodine12 μg(6 %)
Zinc2.2 mg(28 %)
Saturated fatty acids5.3 g
Uric acid66 mg
Cholesterol121 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
4
Ingredients
2 eggs (large)
5 ounces milk
1 cup Spelt flour
½ teaspoon Baking powder
salt (kosher)
7 ounces zucchini (1 small zucchini)
2 tablespoons Canola oil
8 ounces Bell pepper (little red)
7 ounces Greek yogurt
ground paprika
black pepper
How healthy are the main ingredients?
eggSpelt floursaltzucchini
Preparation

Kitchen utensils

1 Grater

Preparation steps

1.
Zucchini Pancakes with Paprika-Yogurt Dip preparation step 1

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.

2.
Zucchini Pancakes with Paprika-Yogurt Dip preparation step 2

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.

3.
Zucchini Pancakes with Paprika-Yogurt Dip preparation step 3

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.