Flavorful Snack For Weight Loss

Chocolate Pancakes with Raspberries

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Average: 4.8 (6 votes)
(6 votes)
Chocolate Pancakes with Raspberries

Chocolate pancakes with raspberries - Chocolate and raspberries - an unbeatable combination!

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Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
401
calories
Calories

Healthy, because

Even smarter

Nutritional values

The mix of acids and tannins in raspberries can help the liver in its detoxification work. The cocoa bean is a real superfood. It is a good source of fiber, magnesium and protein. Especially due to the stimulating effect, which is based on theobromine and some caffeine, cocoa was and is so popular.

You can also pre-bake the pancakes and de-freeze them. So the spontaneous gourmet breakfast can come!

1 serving contains
(Percentage of daily recommendation)
Calorie401 cal.(19 %)
Protein15 g(15 %)
Fat19 g(16 %)
Carbohydrates44 g(29 %)
Sugar added0 g(0 %)
Roughage10.7 g(36 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.8 μg(4 %)
Vitamin E4 mg(33 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin4.6 mg(38 %)
Vitamin B₆0.2 mg(14 %)
Folate76 μg(25 %)
Pantothenic acid1.4 mg(23 %)
Biotin13.7 μg(30 %)
Vitamin B₁₂0.9 μg(30 %)
Vitamin C24 mg(25 %)
Potassium956 mg(24 %)
Calcium167 mg(17 %)
Magnesium147 mg(49 %)
Iron10.8 mg(72 %)
Iodine16 μg(8 %)
Zinc3.1 mg(39 %)
Saturated fatty acids5.2 g
Uric acid66 mg
Cholesterol111 mg

Ingredients

for
4
Ingredients
2 eggs
10 ozs milk
8 ¾ ozs Whole Grain Spelt Flour
3 Tbsps cocoa powder
2 Tbsps finely ground Birch sugar
12 ozs Raspberries
2 ¼ ozs apple sauce (unsweetened)
8 tsps Canola oil
4 tsps Crème fraiche
How healthy are the main ingredients?
Raspberryegg

Preparation steps

1.

Mix eggs, milk, flour, 2 tablespoons cocoa powder and birch sugar to a smooth dough and let it swell for 20 minutes.

2.

Meanwhile, wash raspberries. Mix 10 ounces of them with applesauce, crushing the berries.

3.

Heat a large frying pan and bake 8 pancakes one after the other. To do this, coat each pan with 1 tsp. oil, pour in 1 ladle of batter and cook over medium heat for 2-3 minutes per side. Keep warm in preheated oven at 80 °C / 175 ˚F.

4.

To serve, fill the pancakes with 2-3 tbsp. raspberry mixture and roll up. Arrange 2 pancakes on plates and place 1 tsp. crème fraîche next to them. Dust everything with remaining cocoa powder and garnish with remaining raspberries.