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Breakfast Fruit and Pancake Stack

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Breakfast Fruit and Pancake Stack
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
447
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie447 kcal(21 %)
Protein16.6 g(17 %)
Fat15.42 g(13 %)
Carbohydrates62.33 g(42 %)
Sugar added12.93 g(52 %)
Roughage4.54 g(15 %)
Vitamin A233.87 mg(29,234 %)
Vitamin D2.04 μg(10 %)
Vitamin E2.81 mg(23 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.57 mg(52 %)
Niacin4.72 mg(39 %)
Vitamin B₆0.29 mg(21 %)
Folate100.09 μg(33 %)
Pantothenic acid0.74 mg(12 %)
Biotin4.98 μg(11 %)
Vitamin B₁₂1.12 μg(37 %)
Vitamin C13.13 mg(14 %)
Potassium406.05 mg(10 %)
Calcium347.83 mg(35 %)
Magnesium37.19 mg(12 %)
Iron2.69 mg(18 %)
Iodine49.87 μg(25 %)
Zinc1.31 mg(16 %)
Saturated fatty acids8.62 g
Cholesterol133.69 mg
Author of this recipe:

Ingredients

for
4
servings
For the pancakes
2
eggs (separated)
1 cup
2 teaspoons
1 cup
2 tablespoons
runny honey
butter (for the pan)
Plus
1 cup
2 tablespoons
1 tablespoon
runny honey
2
Banana (halved lengthways)
6
Passion fruit (halved, flesh and seeds scraped out)

Preparation steps

1.
Keep the egg whites in the fridge and mix the flour, baking powder, milk, honey and the egg yolks into a smooth batter. Rest for around 15 min. Beat the egg whites with a pinch of salt and fold into the batter.
2.
Heat the butter in a pan and add a dessert spoonful of batter. Fry on each side for around 2 min until golden brown. Continue like this until all the batter is used up. Keep them warm in the oven (lowest temperature).
3.
Mix together the ricotta, cream and honey and season to taste.
4.
Stack the pancakes on plates, top with the bananas, add some of the ricotta mixture and serve drizzled with the passion fruit juice.
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