Table of Contents
Recipe for spicy carrot and apple pancakes with sunflower seeds
If you want to make your pancakes healthier or have to do without flour due to a gluten intolerance, you can use healthy gluten-free oatmeal as an alternative. Our spicy carrot and apple pancakes with sunflower seeds prove that the pancakes also taste wonderful without flour. Enjoy your meal!
40 minutes
light
Gluten free, vegetarian
Fast dishes, breakfast
ingredients
for 4 servings
- 8 tablespoons tender rolled oats (gluten-free)
- 8 Eggs
- 250ml milk
- Salt pepper
- Nutmeg, freshly grated
- 300 grams of carrots
- 1 onion
- 1 large green chilli
- 2 tart apples (e.g. Braeburn)
- 2 tbsp lemon juice
- 4 tbsp sunflower oil
- 4 tbsp sunflower seeds
preparation
- Place the oatmeal in a mixing bowl. Add the eggs and gradually add the milk. Mix everything vigorously with the whisk. Season with salt, pepper and nutmeg, cover and leave to swell.
- Peel and coarsely grate the carrots. Peel the onion and chop finely. Cut the chili pepper lengthways, remove the seeds, wash and finely dice the halves. Quarter the apples, remove the core and roughly grate. Mix the grated apples with the lemon juice. Stir everything into the batter and season again with salt, pepper and nutmeg.
- Heat 1 tablespoon of oil in a medium-sized non-stick pan. Pour in a quarter of the batter, spread evenly and cook the pancake, covered, over a low heat for 3 to 4 minutes, until the batter begins to set. Scatter 1 tablespoon of sunflower seeds on each, turn the pancake and cook for another 3 to 4 minutes, uncovered on the other side.
- Place the finished pancakes, sunflower seed side up, on preheated plates and keep warm in the oven at 70 degrees until all four pancakes are baked. A fresh green salad with lemon and sunflower oil dressing tastes great with it.
Recipe Tips
Instead of the sunflower seeds, you can also use coarsely chopped hazelnuts.
Energy and nutritional information for the recipe
| pro Portion | |
|---|---|
| energy | 2,418 kJ 578 kcal |
| fat | 28.7 g |
| carbohydrates | 58.1 g |
| protein | 24.1 g |
