Blueberry and Maple Pancakes
(0 votes)
(0 votes)
Health Score:
58 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
420
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 420 cal. | (20 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 72 g | (48 %) | ||
| Sugar added | 11 g | (44 %) | ||
| 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 | 269 mg | (7 %) | ||
| Calcium | 398 mg | (40 %) | ||
| Magnesium | 27 mg | (9 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 122 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the pancake batter
- 1.333 cups flour
- 2 ½ tsps Baking powder
- 1 pinch salt
- 2 eggs
- 1.333 cups milk
- 2 Tbsps clear honey
- butter (for frying)
- 1.333 cups Blueberries
- In addition
- Maple syrup
Product recommendation
Can be frozen
Preparation steps
1.
Separate the eggs and beat the egg whites until stiff. Put the rest of the ingredients, apart from the blueberries, into a mixing bowl and beat with an electric mixer to produce a smooth batter. Let rest for 30 minutes. Wash and drain the blueberries and fold into the pancake batter with the beaten egg whites.
2.
To make the pancakes, heat a little butter in a skillet, add a spoonful of pancake batter and spread out to a circle approximately 12 cm/4-5 inches in diameter. Fry for 2 – 3 minutes on one side, then turn and cook the other side. Take out of the pan and keep warm. Continue making pancakes in this way until all the batter is used up.
3.
Pile the pancakes on plates, drizzle with maple syrup and serve.
