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Zucchini pancakes with paprika dip

Zucchini pancakes with paprika dip

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)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

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.

Kitchen utensils needed:

Coated pan
Coated pan
Stove
Stove
Tablespoon
Tablespoon
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