Blueberry Pancakes
(6 votes)
(6 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
339
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 339 cal. | (16 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 14.4 μg | (24 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 11.6 μg | (26 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 293 mg | (7 %) | ||
| Calcium | 129 mg | (13 %) | ||
| Magnesium | 21 mg | (7 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 38 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Blueberries
- 2 eggs
- 300 milliliters milk
- 2 Tbsps honey
- 1 pinch salt
- 200 grams Pastry flour
- 1 tsp Baking powder
- butter (to saute)
Preparation steps
1.
Rinse the blueberries and pat dry. Separate the eggs. Beat the yolks with the milk, honey, salt, flour and baking powder until smooth. The batter should be slightly viscous, add a little more or less milk, if necessary. Let rest 30 minutes.
2.
Beat the egg whites until stiff and fold into the batter along with the blueberries. Heat the butter in a skillet and working in batches drop the batter by tablespoonfuls into the pan. Cook until bubbles appear on the surface, 1-2 minutes. Flip the pancakes over and cook until golden brown on the underside, 1-2 minutes. Remove and keep warm. Repeat until all the batter is used.
3.
Serve dusted with powdered sugar.
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