Table of Contents
Recipe for healthy flourless carrot and zucchini pancakes with herb lime dip
Do you love delicious pancakes? Then try our healthy and hearty version with vegetables and shrimp. Our recipe not only impresses with its taste, but is also healthy and low in calories. Enjoy your meal!
20 minutes
light
Gluten free
Fast dishes, breakfast
ingredients
for 4 servings
- 2 carrots
- 1 Zucchini
- 1 organic lime
- 250 g edible quark
- 100 g granulated cream cheese
- 2 tbsp herbs (frozen)
- Salt, pepper from the mill
- 100 g gluten-free rolled oats
- 1 No.
- 1/2 tsp baking powder
- 100ml milk
- 50 g ready-to-cook shrimp (refrigerated shelf)
- 2-3 tablespoons neutral vegetable oil, for frying
- fresh herbs for garnish, if desired
preparation
- For the pancakes, peel the carrots, wash the zucchini and cut off the ends. Grate both types of vegetables separately. Set aside a third of the grated carrots.
- For the dip, wash the lime in hot water, pat dry, grate off some zest, halve the lime and squeeze out the juice. Mix 50 g quark with the granulated cream cheese, some lime zest and juice, the grated carrots that have been set aside and the herbs and season with salt and pepper.
- Mix the remaining quark with the oat flakes, the egg, the baking powder and the milk and season with salt and pepper. Wash the shrimp, pat dry, cut into smaller pieces if necessary, mix into the batter with the grated vegetables and bake in the heated oil until golden brown pancakes. Serve the pancakes with the dip. Garnish with fresh herbs if you like.
Energy and nutritional information for the recipe
| pro Portion | |
|---|---|
| energy | 1,439 kJ 344 kcal |
| fat | 17.0 g |
| carbohydrates | 26.0 g |
| protein | 18.0 g |
