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Blueberry and Maple Pancakes

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Blueberry and Maple Pancakes
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
298
calories
Calories
0
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Ingredients

for
4
servings
For the pancake batter
1.333 cups
2 ½ teaspoons
1 pinch
2
1.333 cups
2 tablespoons
clear honey
butter (for frying)
1.333 cups
In addition
print shopping list
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.

Health information

Exact nutritional values of this recipe  
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie298 kcal(14 %)
Protein10.26 g(10 %)
Fat5.21 g(4 %)
Carbohydrates52.29 g(35 %)
Sugar added8.62 g(34 %)
Roughage1.19 g(4 %)
Vitamin A115.96 mg(14,495 %)
Vitamin D2.06 μg(10 %)
Vitamin E2.86 mg(24 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.31 mg(28 %)
Niacin2.23 mg(19 %)
Vitamin B₆0.08 mg(6 %)
Folate38.07 μg(13 %)
Pantothenic acid0.55 mg(9 %)
Biotin1.97 μg(4 %)
Vitamin B₁₂0.99 μg(33 %)
Vitamin C4.84 mg(5 %)
Potassium196.04 mg(5 %)
Calcium271.02 mg(27 %)
Magnesium21.26 mg(7 %)
Iron1.02 mg(7 %)
Iodine52.95 μg(26 %)
Zinc0.7 mg(9 %)
Saturated fatty acids2.09 g
Cholesterol95.63 mg
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