Coconut and Blueberry Pancakes

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Coconut and Blueberry Pancakes
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
308
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie308 kcal(15 %)
Protein9.66 g(10 %)
Fat20.43 g(18 %)
Carbohydrates21.14 g(14 %)
Sugar added4.31 g(17 %)
Roughage5.89 g(20 %)
Vitamin A152.15 mg(19,019 %)
Vitamin D2 μg(10 %)
Vitamin E5.3 mg(44 %)
Vitamin B₁0.03 mg(3 %)
Vitamin B₂0.28 mg(25 %)
Niacin0.89 mg(7 %)
Vitamin B₆0.04 mg(3 %)
Folate51.92 μg(17 %)
Pantothenic acid0.16 mg(3 %)
Vitamin B₁₂1.25 μg(42 %)
Vitamin C5.3 mg(6 %)
Potassium190.6 mg(5 %)
Calcium12.34 mg(1 %)
Magnesium24.65 mg(8 %)
Iron2.91 mg(19 %)
Iodine60 μg(30 %)
Zinc0.47 mg(6 %)
Saturated fatty acids15.69 g
Cholesterol175 mg

Ingredients

for
4
Ingredients
4 eggs
1 cup Coconut milk
1 teaspoon vanilla extract
1 tablespoon honey
½ cup Coconut flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup Blueberries
sunflower oil (for cooking)
To decorate
unrefined sugar
How healthy are the main ingredients?
eggCoconut milkhoneysaltBlueberry

Preparation steps

1.
Whisk the eggs until frothy, then whisk in the coconut milk, vanilla and honey until smooth.
2.
Sift in the coconut flour, bicarbonate of soda and salt and beat well to a thick batter. Stir in the blueberries.
3.
Heat a little oil in a frying pan and cook large spoonfuls of the batter in batches for 3-4 minutes on each side, until golden brown. Serve warm sprinkled with a little sugar.