Celiac-friendly Pancakes with Spinach
(0 votes)
(0 votes)
Health Score:
7,8 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
222
calories
Calories
Healthy, because
Even smarter
Nutritional values
These pancakes are made with celiac-friendly buckwheat flour, giving them a delicious hearty flavor and texture.
Play around with this recipe by alternating toppings. Cheddar cheese, salsa and avocado are all delicious variations.
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 222 kcal | (11 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 11.63 g | (10 %) | ||
| Carbohydrates | 21.45 g | (14 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 1.62 g | (5 %) |
more nutritional values
| Vitamin A | 153.23 mg | (19,154 %) | ||
| Vitamin D | 1.79 μg | (9 %) | ||
| Vitamin E | 2.99 mg | (25 %) | ||
| Vitamin B₁ | 0.12 mg | (12 %) | ||
| Vitamin B₂ | 0.26 mg | (24 %) | ||
| Niacin | 2.15 mg | (18 %) | ||
| Vitamin B₆ | 0.17 mg | (12 %) | ||
| Folate | 26.42 μg | (9 %) | ||
| Pantothenic acid | 0.55 mg | (9 %) | ||
| Biotin | 1.16 μg | (3 %) | ||
| Vitamin B₁₂ | 0.91 μg | (30 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 160.31 mg | (4 %) | ||
| Calcium | 75.65 mg | (8 %) | ||
| Magnesium | 29.2 mg | (10 %) | ||
| Iron | 0.54 mg | (4 %) | ||
| Iodine | 44.03 μg | (22 %) | ||
| Zinc | 0.72 mg | (9 %) | ||
| Saturated fatty acids | 5.5 g | |||
| Cholesterol | 108.86 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- 2 tablespoons butter (melted)
- 1 cup milk
- 1 teaspoon salt
- 1 pinch sugar
- ½ cup Rice flour
- 2 ½ tablespoons Buckwheat flour
- 1 teaspoon vegetable oil (plus extra for cooking)
- 2 eggs
- ⅛ cup chilled Sparkling water
- To garnish
- snipped Chives
- Sour cream
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..
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