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Zucchini spelt pancakes

Zucchini spelt pancakes

Preparation time:
30 min
Difficulty level:
Simple
Portion:
1

Nutritional values:

367
Calories
31 g
Carbohydrates
14 g
Protein
19 g
Fat

Ingredients:

Olive oilOlive oil ⅞ Teaspoon
Egg, hen egg (organic, free range)Egg, hen egg (organic, free range)1 (60 g)
Breadcrumbs, breadcrumbsBreadcrumbs, breadcrumbs ½ Teaspoon
Onion (fresh)Onion (fresh)¼ (25 g)
Garlic (fresh)Garlic (fresh)⅜ (1 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Spelt wholemeal flourSpelt wholemeal flour 2 Teaspoon
Zucchini (fresh)Zucchini (fresh)1 (210 g)

Preparation:

Step 1:
Peel and finely chop onion and garlic. Heat 1 tablespoon of olive oil in a frying pan and sauté both over medium heat until translucent. Remove pan from heat and allow to cool. Wash, clean and grate the zucchini and place in a sieve. Mix with salt and infuse for about 15-20 minutes. Then squeeze firmly and mix with the onion-garlic mix.
Step 2:
Beat the eggs with the flour and mix with the zucchini shavings. Season with pepper and add as many breadcrumbs until the mixture is still loose, but no longer liquid.
Step 3:
Heat the remaining oil in a pan and place small piles of dough in it. Flatten them slightly and fry on both sides over medium heat until golden brown. Keep the ready baked pancakes warm in the preheated oven at 60 °C.

Macronutrient distribution:

The recipe Zucchini spelt pancakes is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Glass
Glass
Oven
Oven
Peeler
Peeler
Sieve
Sieve
Stove
Stove
Tablespoon
Tablespoon
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