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Zucchini pancakes with paprika dip
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Preparation time:
25 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
354
Calories
31 g
Carbohydrates
14 g
Protein
17 g
Fat
Ingredients:
 | Bell pepper (red, fresh) | ⅓ (40 g) |
 | Cow's milk, whole milk (3,5% fat) | 37 ½ ml |
 | Egg, hen egg (organic, free range) | ½ (30 g) |
 | Baking powder | ⅛ Tablespoon |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Paprika powder | 1 Pinch(s) |
 | Rapeseed oil | ½ Teaspoon |
 | Spelt wholemeal flour | 37 ½ g |
 | Zucchini (fresh) | ¼ (50 g) |
 | Greek yogurt (10% fat) | 50 g |
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Category: Health & Fitness
Category: Health & Fitness
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Preparation:
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.
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Kitchen utensils needed:
Coated pan
Stove
Tablespoon
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