Zucchini-Pancakes mit Paprika-Joghurt-Dip

Ingredients

• 2 Eggs
• 150 ml Milk (3.5% fat)
• 150 g Spelt wholemeal flour
• 0.5 tsp Baking powder
• Salt
• 200 g Zucchini (1 small zucchini)
• 2 tbsp Rapeseed oil
• 1 small red bell pepper (150 g)
• 200 g Greek yogurt
• paprika powder
• Pepper

Instructions

1. 1.

   Whisk the eggs with the milk. Add the flour, baking powder and a pinch of salt and stir to a smooth batter. Clean, wash and grate the zucchini. Mix the grated zucchini into the batter.

2. 2.

   Bake a total of 12 pancakes in portions. Heat a little oil in a pan. Add about 1 tbsp of batter for each pancake and bake golden brown on both sides for 5 minutes over medium heat. Keep the pancakes warm in the oven if necessary.

3. 3.

   Meanwhile, halve, deseed, wash and dice the bell pepper. Mix the yogurt with the bell pepper cubes and season with salt, paprika powder and pepper. Serve the paprika yogurt dip with the pancakes.