Smarter Home Cooking
Pancakes with Coconut, Blueberries and Butter
(1 vote)
(1 vote)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
526
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 526 cal. | (25 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 7.7 mg | (64 %) | ||
| Vitamin K | 8.2 μg | (14 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 10.6 μg | (24 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 280 mg | (7 %) | ||
| Calcium | 121 mg | (12 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 14 g | |||
| Uric acid | 25 mg | |||
| Cholesterol | 146 mg | |||
| Complete sugar | 21 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 ⅓ cups all-purpose flour
- 2 Tbsps sugar
- 1 tsp Baking powder
- 1 Tbsp Vanilla
- 2 Tbsps Coconut flakes
- ½ tsp salt
- 1 ⅔ cups milk
- 2 eggs
- 1 ⅔ cups Blueberries
- vegetable oil (for the frying pan)
- ¼ cup butter
- Maple syrup (optional)
Product recommendation
If you like, you can also drizzle a little maple syrup over the pancakes.
Preparation steps
1.
In a bowl, mix the flour with the sugar, baking powder, vanilla sugar, coconut and salt. Gradually stir in milk until you have a thick but pourable batter. Add the eggs and beat in. Stir in half of the blueberries.
2.
To fry, heat a non-stick frying pan over a moderate heat and brush with oil. Add small portions of batter using a tablespoon or small ladle, and fry for 1-2 minutes until one side is golden brown. Turn and fry for 1-2 minutes on the other side until golden brown and done. Remove from the pan and repeat for the remaining pancakes. Keep warm if preferred in the oven at 175°F, until all the batter is used up.
3.
To serve, divide between plates and top with the remaining berries and a knob of butter.
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