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Savory pancake with vegetables and cheese
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Broccoli carrot cheese pancake (90 g) has 193 calories. That works out to 214 calories per 100 g. It contains 15.4 g of carbs, 9.2 g of protein, 10.3 g of fat and 2.3 g of fiber. Its 37.8 µg of Vitamin K covers 32% of the Daily Value. Its glycemic index is 48 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 90 g
193
KCAL / 90G
Carbs
15.4g
· 6% DV
Protein
9.2g
· 18% DV
Fat
10.3g
· 13% DV
Fiber
2.3g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 32% · Protein 19% · Fat 49%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 193 kcal | |
| Total fat | 10.3 g | 13% |
| Saturated fat | 3.78 g | 19% |
| Trans fat | 0.11 g | |
| Sodium | 288 mg | 13% |
| Total carbohydrate | 15.4 g | 6% |
| Fiber | 2.3 g | 8% |
| Protein | 9.2 g | 18% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 90 g | 193 kcal |
| 1 piece (small) | 55 g | 118 kcal |
| 100 g | 100 g | 214 kcal |
| 1 piece (large) | 130 g | 278 kcal |
| 1 cup (shredded) | 140 g | 300 kcal |
| 1 serving (medium) | 150 g | 321 kcal |
| 2 piece (double) | 180 g | 385 kcal |
| 1 serving (large) | 240 g | 514 kcal |
| 3 piece (triple) | 270 g | 578 kcal |
Calculated from 214 calories per 100 g.
To make a broccoli carrot cheese pancake, combine finely chopped or grated broccoli and carrot with egg, flour, milk, and grated cheese. Spoon small portions into a lightly oiled pan and cook on both sides until set and golden; soften the vegetables first for a more tender result.
Yes, thawed frozen broccoli works in a broccoli carrot cheese pancake. Drain it well and squeeze out excess moisture before chopping, or the batter can turn watery and the pancakes may be difficult to flip.
Cheddar or another cheese that melts well gives a broccoli carrot cheese pancake a cohesive texture and savory flavor. Crumbled feta also works for a saltier taste, but reduce any added salt because feta can be quite salty.
To keep a broccoli carrot cheese pancake from falling apart, chop the vegetables finely, remove excess moisture, and make small pancakes. Let the underside set and brown before flipping, and add a little more flour if the batter seems loose.
Yes, you can cook broccoli carrot cheese pancakes ahead of time and refrigerate them once they have cooled. Reheat them in a skillet or oven to restore some crispness; microwaving is quicker but can make their texture soft.
Yes, broccoli carrot cheese pancakes freeze well after cooking. Cool them completely, separate each pancake with parchment paper, and store them in a sealed freezer-safe container; reheat from thawed in a pan or oven.
A broccoli carrot cheese pancake pairs well with a green salad, sliced tomatoes, or a spoonful of plain yogurt. For a more filling meal, serve it alongside soup or eggs rather than adding another rich, cheese-based side.
Yes, you can bake a broccoli carrot cheese pancake mixture in a greased ovenproof dish. Spread it in an even layer and bake until the center is set and the top is lightly browned; it will be thicker and softer than pan-cooked pancakes.
Yes, you can make a broccoli carrot cheese pancake without flour by using finely grated vegetables, egg, and enough cheese to help bind the mixture. Keep the pancakes small and handle them gently, since they may be more delicate when flipped.
For a crispier broccoli carrot cheese pancake, squeeze moisture from the grated vegetables and use a hot pan with a thin layer of oil. Make thin pancakes and avoid crowding the pan, so steam can escape instead of softening their edges.
Vitamins
Vitamin K
37.8µg · 32% DV
Vitamin A
189µg · 21% DV
Biotin
6.3µg · 21% DV
Vitamin C
16.65mg · 19% DV
Minerals
Phosphorus
164mg · 23% DV
Selenium
9.9µg · 18% DV
Calcium
151mg · 15% DV
Sodium
288mg · 13% DV
Potassium ⭐
230mg · 7% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 193 calories in 1 piece (medium) (90 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
A broccoli carrot cheese pancake is a savoury, pan-cooked pancake made with a flour-and-egg batter, grated carrot, small pieces of broccoli and cheese. It is best understood as a versatile home-style dish rather than a specialty with one established regional origin.
The pancake is soft inside, with a savoury, cheesy flavour and little bites of vegetable. Serve it warm for breakfast or brunch, as a quick lunch, or alongside a salad; it also works well with yoghurt or a simple dipping sauce. The vegetables add some fibre, while the cheese and egg make it more substantial than a plain pancake: a 100 g portion provides 10.2 g of protein. For a lighter version, use a lightly oiled pan and pair it with fresh greens.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
3.78g
MONOUNSATURATED
3.69g
POLYUNSATURATED
1.35g
Omega 6:3 ratio 24.4:1
Above the ideal 4:1 (24.4:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.