Pancakes with Oranges and Greek Yogurt
Pancakes with Oranges and Greek Yogurt - Happiness with fresh topping
Healthy, because
Even smarter
Nutritional values
This dessert provides protein from eggs, dairy products and whole grains. A valuable combination that brings the body food for the muscles and provides good, long-lasting satiety.
As for the fruit topping, you can be creative: In summer, for example, fresh berries go great, in autumn stewed apples or pears.
(Percentage of daily recommendation)
| Calorie | 361 cal. | (17 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 6.1 g | (20 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 12.4 μg | (21 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 70.3 μg | (23 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 14.8 μg | (33 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 49.4 mg | (52 %) | ||
| Potassium | 571 mg | (14 %) | ||
| Calcium | 170 mg | (17 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 10.2 μg | (5 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 76.8 mg | |||
| Cholesterol | 107.5 mg | |||
| Complete sugar | 27 g |
Ingredients
- Ingredients
- 2 eggs
- 5 ozs milk (whole)
- ¾ oz honey (2 TBSP.)
- 9 ozs Whole Grain Spelt Flour
- ½ tsp Baking powder
- 1 Orange
- 1 Blood orange
- 5 ozs small pomegranates
- 2 Tbsps Canola oil
- 7 ozs Greek yogurt
- 1 pinch cinnamon
Preparation steps
Beat eggs with milk and 1 tablespoon honey. Add flour and baking powder and knead into a smooth dough.
Peel and slice the oranges. Halve the pomegranate and remove the seeds from the fruit.
Bake a total of 8-12 small pancakes one after the other. Heat 1 teaspoon of oil in a frying pan. Pour in 4 piles of batter and bake over medium heat for about 3-4 minutes per side until golden brown. Use up the rest of the batter in the same way.
Meanwhile, stir yogurt with remaining honey and 1 pinch of cinnamon until smooth. Serve the yogurt with the orange slices and pomegranate seeds on the pancakes.
