Facebook WhatsApp Pinterest
App: FoodPal - diet plan
FoodPal - Ernährungsplan
FoodPal App

Zucchini pancakes with paprika dip

Zucchini pancakes with paprika dip

Preparation time:
25 min
Difficulty level:

Nutritional values:

31 g
14 g
17 g


Bell pepper (red, fresh)Bell pepper (red, fresh)⅓ (40 g)
Cow's milk, whole milk (3,5% fat)Cow's milk, whole milk (3,5% fat) 37 ½ ml
Egg, hen egg (organic, free range)Egg, hen egg (organic, free range)½ (30 g)
Baking powderBaking powder ⅛ Tablespoon
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Paprika powderPaprika powder 1 Pinch(s)
Rapeseed oilRapeseed oil ½ Teaspoon
Spelt wholemeal flourSpelt wholemeal flour 37 ½ g
Zucchini (fresh)Zucchini (fresh)¼ (50 g)
Greek yogurt (10% fat)Greek yogurt (10% fat) 50 g


Step 1:
Mix the eggs with the milk. Add flour, baking powder and salt and whisk to a smooth dough. Wash and grate the zucchini. Fold the zucchini grated into the dough.
Step 2:
Heat some oil in a pan and fry small pancakes in it for about 5 minutes per side until golden brown (1 tbsp. per pancake).
Step 3:
Cut the peppers in half, remove the seeds, wash and dice finely. Season the yogurt with the paprika, salt, pepper and paprika powder. Serve the pancakes with the paprika yogurt dip.

Macronutrient distribution:

The recipe Zucchini pancakes with paprika dip is composed of the following macronutrients.

Lack of consent from performance cookies
To enable the charts, please click the "Allow performance cookies" button. Please note that this will transmit data to third-party providers. For details please refer to our Privacy policy.
Allow performance cookies

Kitchen utensils needed:

Coated pan
Coated pan
Reviews from our users
Get your individual nutrition plan as an app on your smartphone now!
Die auf der Webseite dargestellte FoodPal-Version ist erst demnächst im Apple App Store und Google Play Store erhältlich.