Mixed Fruit with Pancakes
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
708
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 708 cal. | (34 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 108 g | (72 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 7.9 g | (26 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 7.4 μg | (12 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 18.2 μg | (40 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 811 mg | (20 %) | ||
| Calcium | 476 mg | (48 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 7.3 g | |||
| Uric acid | 119 mg | |||
| Cholesterol | 130 mg | |||
| Complete sugar | 34 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the batter
- 1 ⅔ cups plain flour (sifted)
- ½ tsp salt
- 2 tsps sugar
- 2 tsps Baking powder
- 2 Tbsps melted butter
- 1.333 cups milk
- 2 eggs (beaten)
- vegetable oil (approximately)
- For the filling
- 2 ⅔ cups Strawberries (hulled)
- 1 Tbsp powdered sugar
- 3 Banana
- 1 lemon (juice and zest)
Preparation steps
1.
Put the flour into a bowl, add the other batter ingredients and beat together until smooth. Set aside.
2.
Reserve about 8 whole strawberries and whizz the remainder in a blender with the icing sugar. Pass the puree through a sieve and set aside.
3.
Heat about 2 tsp oil in a frying pan and drop in about a tablespoon of the pancake batter. Allow to cook for about 2 minutes or until bubbles start to appear on the top. Flip the pancake with a palette knife and cook until golden brown.
4.
Repeat with the rest of the batter, adding more oil as needed, stack the pancakes between sheets of kitchen parchment and cover with a tea towel to keep warm.
5.
Slice the bananas and sprinkle with the lemon juice to prevent browning. Slice the whole strawberries.
6.
Serve the pancakes with the bananas, strawberries and strawberry puree and garnish with the lemon zest.
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