Vegetable pancakes
232
3 eggs
2 cups flour / if necessary add /
2 cups water
1 zucchini
1 carrot
salt
pinch of baking soda
oil for greasing pan
For the filling:
yogurt salad
2 cups flour / if necessary add /
2 cups water
1 zucchini
1 carrot
salt
pinch of baking soda
oil for greasing pan
For the filling:
yogurt salad
Beat the eggs. Add washed and grated vegetables. Add remaining ingredients and mix until homogeneous. In lightly oiled skillet, pour the mixture and bake 7-8 pancakes. In each pancake, place 2 tablespoons yogurt salad / desirable cucumber is grated /. Fold the pancakes and serve.
Nutritions
Calories
1380
Sodium
2062mg
85% DV
Fat
24g
37% DV
Protein
46g
92% DV
Carbs
302g
102% DV
Fiber
29g
118% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat
7g
37%
Polysaturated Fat
8g
53%
Monosaturated Fat
8g
50%
Cholesterol
25mg
8%
Sodium
2062mg
85%
Potassium
3969mg
113%
Protein
46g
92%
% DAILY VALUE*
Total Carbohydrate
Fiber
29g
118%
Sugar
16g
33%
Vitamin A
4232IU
84%
Vitamin B6
10mg
500%
Vitamin C
25mg
42%
Calcium
320mg
32%
Iron
11mg
61%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.