Mini Pancakes with Yogurt and Raspberries
(1 vote)
(1 vote)
Mini Pancakes with Yogurt and Raspberries - The little chickens from the pan Nobody can resist!
Health Score:
60 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
423
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 423 cal. | (20 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 19.3 μg | (43 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 505 mg | (13 %) | ||
| Calcium | 236 mg | (24 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 177 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 3 eggs
- 9 ozs Pastry flour
- ½ tsp Baking powder
- 12 ozs
- 1 Tbsp honey
- 7 ozs Raspberries (Fresh or frozen)
- 2 stalks mint
- 1 pinch salt
- 1 Tbsp butter
- 3 ½ ozs Sour cream
- 7 ozs Yogurt (low-fat)
- 1 Tbsp powdered sugar
Preparation steps
1.
Separate eggs. Mix flour, egg yolks, baking powder, milk and honey to form a homogenous dough. Let dough rest for 30 minutes.
2.
Meanwhile, thaw and rinse raspberries. Rinse mint, shake dry and separate leaves.
3.
Beat egg whites with 1 pinch of salt until very stiff and fold into dough.
4.
Heat butter in a pan. Add dough to pan, 1 dollop at a time, and bake each over medium heat for 1-2 minutes on both sides until golden brown. Keep warm by storing cooked pancakes in a preheated oven between 140°-175°F.
5.
Mix sour cream, yogurt, and powdered sugar. Spread pancakes onto 4 plates and serve with yogurt mixture, raspberries, and mint.
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