Blueberry Pancakes
Healthy, because
Even smarter
Nutritional values
Blueberries not only taste really delicious, they are also packed full of beautiful ingredients: Anthocyanins (natural colorants) protect our cells from free radicals that promote premature aging. Vitamin C is important for wound healing, but also boosts the production of collagen and, like vitamin E, is an effective antioxidant.
The domestic superfood is in season from June to October. Outside this time you can use frozen berries. Since the fruit is frozen after harvesting, no valuable vitamins are lost.
(Percentage of daily recommendation)
| Calorie | 415 cal. | (20 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 16 g | (64 %) | ||
| Roughage | 4.4 g | (15 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 9.5 μg | (16 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 12.5 μg | (28 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 329 mg | (8 %) | ||
| Calcium | 155 mg | (16 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 113 mg | |||
| Complete sugar | 21 g |
Ingredients
- Ingredients
- 8 ozs Blueberries
- 7 ozs Pastry flour
- 2 Tbsps sugar
- 1 tsp Baking powder
- ½ tsp salt
- 1 tsp Vanilla
- 13 ozs milk
- 2 eggs
- vegetable oil (for cooking)
- powdered sugar (for dusting)
Preparation steps
Rinse the blueberries and drain well. Mix the flour with the sugar, baking powder, and salt. Stir in the vanilla and milk until a thick liquid batter has formed. Add the eggs, and fold in the blueberries.
Heat the vegetables oil in a pan over medium heat. Add a small ladle of the batter, and cook the pancake for 1-2 minutes until golden brown. Flip the pancake and cook another 1-2 minutes. Remove the pancake from the pan, and repeat the process until all the batter has been used. Keep the cooked pancakes warm in a 175°F oven.
Dust the pancakes with the powdered sugar, and serve.
