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Low Carb Pancakes with Vegetables

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Low Carb Pancakes with Vegetables

The perfect low carb pancakes with vegetables recipe with a picture and simple step-by-step instructions.

  • 2 piece Eggs
  • 0,5 Cup Milk
  • 2 tbsp Flour
  • 3 tbsp Quark
  • 2 tbsp Linseed
  • Rapeseed oil
  • 1 piece Onion
  • 1 piece Zucchini
  • 1 piece Tomato
  • 1 bunch Arugula
  • Parmesan
  • Salt, pepper, sugar
  • 1 toe Garlic
  • 1 tbsp Pesto
  1. Crush the flax seeds in a mortar and soak them in a little milk for half an hour. Mix the eggs with the flour and quark to a smooth batter. Stir in the swollen flax seeds. Add a pinch of salt and a pinch of sugar to the batter and fry thin pancakes with rapeseed oil.
  1. Chop the onion and cut the zucchini into small cubes. Fry both in a pan. Season with salt and pepper. Finally, dice the tomato and add briefly. Press in the clove of garlic. Season to taste with pesto.
  1. Put the vegetable mixture on the pancake, add some rocket and grated Parmesan, done.
Dinner
European
low carb pancakes with vegetables

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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