Breakfast Berry Pancake Stack
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
400
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 400 cal. | (19 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 67 g | (45 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 4.4 g | (15 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 7.9 μg | (13 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 9.9 μg | (22 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 254 mg | (6 %) | ||
| Calcium | 393 mg | (39 %) | ||
| Magnesium | 26 mg | (9 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 122 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the pancake batter
- 2 eggs (separated)
- 1.333 cups plain flour
- 2 ½ tsps Baking powder
- 1 pinch salt
- 1.333 cups milk
- 2 Tbsps runny honey
- 1.333 cups Blueberries
- butter (for frying)
Preparation steps
1.
Beat the egg yolks, flour, baking powder, salt, milk and honey into a mixing bowl and beat well to make a smooth batter. Set aside to rest for 30 minutes.
2.
Beat the egg whites until stiff and fold into the batter with the blueberries.
3.
To make the pancakes, heat a little butter in a frying pan and drop on spoonfuls of the batter to make circle approximately 6 cm/2 1/2 inches in diameter, allowing space for the mixture to spread a little. Fry for 2 – 3 minutes on each side, or until golden brown, then remove from the pan and keep warm. Continue making pancakes in this way until all the batter is used up.
4.
Pile the pancakes on warmed plates and serve immediately.
