Cinnamon Apple Pancakes with Blueberries and Cream
The dessert covers almost the entire daily requirement of vitamin B12 and biotin. Whole wheat flour and fruit provide fiber, while egg and sour cream provide pure protein: the cake will keep you full for a long time without being heavy in the stomach.
For a spicy tart, fold in zucchini grated zucchini instead of apples and mix the sour cream with chopped basil, salt, and pepper. Layer the pancakes with the sour cream and tomato slices.
(Percentage of daily recommendation)
| Calorie | 600 cal. | (29 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 69 g | (46 %) | ||
| Sugar added | 12 g | (48 %) | ||
| Roughage | 10.5 g | (35 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 10.8 mg | (90 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 116 μg | (39 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 32.9 μg | (73 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 783 mg | (20 %) | ||
| Calcium | 352 mg | (35 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 75 mg | |||
| Cholesterol | 221 mg |
Ingredients
- Ingredients
- 3 eggs
- 5 ozs Whole wheat flour
- 1 pinch salt
- 1 ¼ cups
- 2 large Apple
- 1 lb Sour cream
- 2 Tbsps sugar
- 1 tsp cinnamon
- 9 ozs Blueberries
- 3 Tbsps Canola oil
Preparation steps
Whisk eggs in a bowl and gradually stir in flour and salt. Add 3/4 cup milk and continue stirring until a thick batter forms.
Rinse apples, wipe dry, cut into quarters and remove cores. Finely grate apple quarters on a box grater and mix into batter.
Beat sour cream with remaining milk, sugar, and cinnamon until creamy. Rinse blueberries and drain. Set aside 1-2 tablespoons blueberries and fold remaining berries into pancake batter.
Coat a non-stick pan (approximately 9 1/2 inches in diameter) with a little oil and heat. Ladle batter into center and bake on medium heat until golden brown, about 2 minutes. Flip and bake the other side for 2 minutes.
Place pancakes on a large plate (approximately 9 1/2 inches in diameter) and spread with 2 tablespoons sour cream mixture. Coat pan with remaining oil and portion batter in the same manner to bake remaining pancakes. Stack pancakes and spread with the sour cream mixture until all ingredients are used up.
Top pancake stack with sour cream mixture, sprinkle with the reserved blueberries and serve.