Kids Breakfast Pancake Shapes
(0 votes)
(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
- 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.
Spring Cookbooks
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
