Chocolate Pancakes with Raspberries
Chocolate pancakes with raspberries - Chocolate and raspberries - an unbeatable combination!
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!
(Percentage of daily recommendation)
| Calorie | 401 cal. | (19 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.7 g | (36 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 13.7 μg | (30 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 956 mg | (24 %) | ||
| Calcium | 167 mg | (17 %) | ||
| Magnesium | 147 mg | (49 %) | ||
| Iron | 10.8 mg | (72 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 5.2 g | |||
| Uric acid | 66 mg | |||
| Cholesterol | 111 mg |
Ingredients
- 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
Preparation steps
Mix eggs, milk, flour, 2 tablespoons cocoa powder and birch sugar to a smooth dough and let it swell for 20 minutes.
Meanwhile, wash raspberries. Mix 10 ounces of them with applesauce, crushing the berries.
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.
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.
