Vegetable pancakes with tomato dip
Fancy a delicious veggie pancake? Then you should definitely try this high-fat and low-carbohydrate recipe. Ideal as a side dish, main course or simply as a snack for in between.
Preparation:
Drash the zucchini, cut the bell bell pepper and the red onion into small pieces. Put everything in a bowl with the grated vegan cheese, season with salt and pepper and mix well.
Mix the KetoBaking Mix with the olive oil and water and add to the vegetables. Mix everything together until the "dough" has spread everywhere and the whole thing has become a "mass". Preheat the oven to 180 degrees fan. Spoon the mixture onto a baking mat in the form of "puffs". (In my case there were 8 pieces). Bake for 25 minutes at 180 degrees fan.
Prepare the dip during the baking time: Mix KetoCream, KetoTomato, a little olive oil, salt, pepper and fresh salad herbs - done. 😊
Remove the pancakes from the oven and serve with the delicious dip. Enjoy your meal!
Recipe by Steffi Kieselmann:
Instagram: Travelketosteffi
Website: www.travel-keto.de
| Ingredient | Quantity |
|---|---|
| KetoBaking Mix (Kanso) | 80 g |
| Water | 100 ml |
| Olive oil | 40 ml |
| Xanthan gum | 1 tsp tip |
| Zucchini | 120 g |
| Yellow bell bell pepper | 50 g |
| Red bell bell pepper | 50 g |
| Red onion | 40 g |
| KetoCream (Kanso) | 40 g |
| KetoTomato (Kanso) | 40 g |
| Olive oil | 10 ml |
| Fresh salad herbs, salt and pepper |
| Ingredient | Quantity | |||
|---|---|---|---|---|
| Energy (Kcal) | Protein (g) | Fat (g) | Carbohydrates (g) | Ketogenic quotient | Per |
|---|---|---|---|---|---|
| 1154,5 | 16,82 | 100,95 | 21,45 | 2,6 : 1 | 2 servings |
| 577,27 | 8,41 | 50,48 | 10,73 | 2,6 : 1 | Portion |
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