Kids Breakfast Pancake Shapes
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(0 votes)
Health Score:
67 / 100
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
Calories:
272
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 272 cal. | (13 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 7.5 μg | (13 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 249 mg | (6 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 24 mg | |||
| Cholesterol | 112 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ⅛ cups all-purpose flour
- 2 eggs
- ⅞ cup milk
- 2 Tbsps sunflower oil
- 1 ¾ cups Raspberries
- 4 Tbsps Maple syrup
Preparation steps
1.
Beat the flour, egg and milk together with a whisk or wooden spoon in a mixing bowl until smooth.
2.
Heat a thin layer of oil in a non-stick pancake pan or frying pan until really hot.
3.
Add 3 tablespoons of the batter to the pan, to coat the base of the pan. Cook the pancake for 1 minute until the base is firm, then use a large non-stick spatula and flip the pancake over. Cook for 30 seconds more.
4.
Slide the pancake onto a warm plate. Continue with the rest of the mixture, layering up the pancakes with non-stick baking paper, so they don't stick together.
5.
Use a flower or star shaped cutter to stamp out shapes from the pancakes and put onto serving plates. Serve with the raspberries and drizzle with maple syrup.
