Chia Seed Pancakes with Persimmons
Chia Seed Pancakes with Persimmons - Healthy hearty breakfast
Healthy, because
Even smarter
Nutritional values
Chia seeds are an excellent source of omega-3 fatty acids, they are rich in antioxidants, and they provide fiber, iron, and calcium. Omega-3 fatty acids help raise HDL cholesterol, the “good” cholesterol that protects against heart attack and stroke.
You can also add honey or maple syrup on top of your pancakes.
(Percentage of daily recommendation)
| Calorie | 371 cal. | (18 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 63 g | (42 %) | ||
| Sugar added | 12 g | (48 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 1.7 μg | (3 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 599 mg | (15 %) | ||
| Calcium | 156 mg | (16 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 64 mg | |||
| Cholesterol | 15 mg | |||
| Complete sugar | 39 g |
Ingredients
- Ingredients
- 3 Tbsps Chia seeds
- 10 ozs milk
- 6 ½ ozs Pastry flour
- 1 ¾ ozs sugar
- 1 pinch salt
- 1 Tbsp Baking powder
- 1 tsp cinnamon
- 2 Banana
- 1 tsp lemon juice
- butter (for cooking)
- 6 Kumquat
- 2 Persimmon
Preparation steps
Add the chia seeds to the milk and let soak for 20 minutes. Mix together the flour, sugar, salt, baking powder, and cinnamon. Peel the banana, mash with a fork, and stir into the flour mixture. Whisk the milk and lemon juice into the flour mixture to make a smooth, thick batter. If necessary, you may need to add some milk depending on the size of the banana.
Heat the butter in a pan and cook the pancakes in batches, for 2-3 minutes per side. Rinse the kumquats in hot water and cut into slices. Peel, halve, and slice the persimmon. Top the pancakes with the fruit and serve.
