Apple Pancake with Walnuts
Apple Pancake with Walnuts - Ideal for apple season: A sweet main course that's quick to make and a meal in one pan
Healthy, because
Even smarter
Nutritional values
Lean dairy products and eggs mean these pancakes provide protein, which serves the body as a building block for cells, enzymes, and hormones. Walnuts provide an ideal combination of healthy, fatty acids for the heart, blood vessels, and brain development.
These pancakes also taste good with apricots, plums, or pears.
(Percentage of daily recommendation)
| Calorie | 607 cal. | (29 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 58 g | (39 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.7 μg | (14 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 7.8 mg | (65 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 118 μg | (39 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 36.5 μg | (81 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 648 mg | (16 %) | ||
| Calcium | 272 mg | (27 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 5.1 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 361 mg |
Ingredients
- Ingredients
- 3 eggs
- 2 Tbsps honey
- 7 ozs Yogurt
- ½ cup
- 2 slices day-old Whole Wheat Bread
- 2 small Apple
- 4 Walnut
- 2 Tbsps Canola oil
- 1 Tbsp powdered sugar
Kitchen utensils
Preparation steps
Separate the eggs. Stir together the yolks, honey, yogurt, and milk in a bowl.
Coarsely chop the bread and mix with the yolk mixture. (If using fresh bread, add some flour to the batter.)
Place the egg whites in a tall vessel and beat until stiff with the whisks of a hand mixer, then fold into the egg-yolk mixture.
Rinse apples, wipe dry, quarter, core and dice. Coarsely chop the walnuts.
Heat the oil in a large non-stick pan over medium heat. Add apples and nuts and pour in the egg batter. Cover and cook until golden brown on the bottom, about 4 minutes.
Cut pancake into quarters in the pan, flip wedges and cook until the other sides of wedges are golden brown, about 2 minutes. Divide with 2 spatulas into pieces.
Divide the pancake pieces among plates, sprinkle with powdered sugar and serve.
Comments