Celiac-friendly Pancakes with Spinach

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Celiac-friendly Pancakes with Spinach
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Health Score:
8,2 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
222
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie222 kcal(11 %)
Protein7 g(7 %)
Fat11.63 g(10 %)
Carbohydrates21.45 g(14 %)
Sugar added1.05 g(4 %)
Roughage1.62 g(5 %)
Vitamin A153.23 mg(19,154 %)
Vitamin D1.79 μg(9 %)
Vitamin E2.99 mg(25 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.26 mg(24 %)
Niacin2.15 mg(18 %)
Vitamin B₆0.17 mg(12 %)
Folate26.42 μg(9 %)
Pantothenic acid0.55 mg(9 %)
Biotin1.16 μg(3 %)
Vitamin B₁₂0.91 μg(30 %)
Vitamin C0 mg(0 %)
Potassium160.31 mg(4 %)
Calcium75.65 mg(8 %)
Magnesium29.2 mg(10 %)
Iron0.54 mg(4 %)
Iodine44.03 μg(22 %)
Zinc0.72 mg(9 %)
Saturated fatty acids5.5 g
Cholesterol108.86 mg
Author of this recipe:

Ingredients

for
8
Ingredients
2 tablespoons
butter (melted)
1 cup
1 teaspoon
1 pinch
½ cup
2 ½ tablespoons
1 teaspoon
vegetable oil (plus extra for cooking)
2
cup
To serve
cooked Spinach
poached eggs
To garnish
snipped Chives
How healthy are the main ingredients?
saltsugareggSpinacheggChives

Preparation steps

1.
Mix together the butter, milk, salt and sugar.
2.
Put both flours into a mixing bowl and make a well in the centre. Add the eggs and oil, beating constantly until blended.
3.
Gradually beat in the milk mixture until combined, then beat in the water until a smooth batter is formed. Cover and chill for 1 hour.
4.
Heat a little oil in a frying pan until very hot. Pour in enough batter to cover the base of the pan and cook for 1-2 minutes on each side.
5.
Remove from the pan and place between sheets of non-stick baking paper and keep warm while repeating the process with the remaining mixture.
6.
Serve with spinach and poached eggs. Garnish with chives and soured cream..