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Low Carb Broccoli Pancake

Low Carb Broccoli Pancake

Preparation steps

Allow the broccoli to thaw.

Then squeeze it gently to remove any excess water.

Finely chop/chop the broccoli.

Finely chop the onion/shallot.

Put the ingredients eggs, broccoli, onion, nutmeg, paprika powder, salt and pepper in a bowl and mix well.

Heat some butter/olive oil in the pan and divide the dough into 2 portions.

Serve with the yoghurt.


Preparation time
25 Minutes
Number of portions
2
Degree of flatness
2 / 5
Allergens
Milk, Dairy, Lactose
Occasions
-
Types
-
Statistic

Ingredients

The nutritional values ​​given apply to the entire recipe (grams of all portions of the recipe).

Frozen broccoli
Frozen broccoli
150 × Gram (1 g)

150 g

Eggs, Whole chicken eggs (M)
Eggs, Whole chicken eggs (M)
2 × Piece (51 g)

102 g

Shallots
Shallots
1 × Piece (20 g)

20 g

Ground sweet pepper
Ground sweet pepper
1 × Teaspoon (3 g)

3 g

Nutmeg
Nutmeg
1 × Pinch (0.2 g)

0.2 g

Clarified butter
Clarified butter

Alternatively, use olive oil.

2 × Teaspoon (5 g)

10 g

Greek natural yogurt
Greek natural yogurt
150 × Gram (1 g)

150 g

Salt, white
Salt, white
1 × Pinch (0.1 g)

0.1 g

Black pepper
Black pepper
1 × Pinch (0.1 g)

0.1 g

Nutritional composition for only 1 (one) portion of the recipe

Proteins 20%
18.82g / 95.05 g
Fats 30%
15.9g / 63.37 g
Carbohydrates 50%
10.2g / 105.61 g
Kcal
259.12Kcal / 1901.02 Kcal

Nutritional composition for all portions of the recipe

Proteins 20%
37.63g / 95.05 g
Fats 30%
31.79g / 63.37 g
Carbohydrates 50%
20.4g / 105.61 g
Kcal
518.23Kcal / 1901.02 Kcal

Comments

The author of the recipe is Dietspremium
The original language of creation is German. If the current language is different, some content may be displayed in the original language or may not be fully understandable due to machine translation.