Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
for
4
Mini Pancakes with Yogurt and Raspberries
30 min., ready in 1 hr
Time:
423
calories
Calories:
Health Score:
60 / 100
Ingredientsfor
- 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
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.
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 %) |