Protein Pancakes with Low-fat Yogurt
Protein pancakes with low-fat yogurt - With these pancakes you get an extra portion of muscle power for breakfast. Photo: Marieke Dammann
Healthy, because
Even smarter
Nutritional values
These protein-rich pancakes provide a high quality of protein through the combination of eggs, curd cheese and almond flour, which the body can utilise particularly well. The proteins are needed as cell building material, boost the metabolism and satiate for a long time. The fibres from blueberries and spelt flour also stimulate the digestion and regulate the blood sugar level.
You can reinvent these delicious protein pancakes with low-fat curd again and again and vary them with different toppings - how about raspberries, blackberries or strawberries? In autumn and winter you can go for pears or apples instead.
(Percentage of daily recommendation)
| Calorie | 400 cal. | (19 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 10.1 g | (40 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 18.3 μg | (31 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 23.8 μg | (53 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 331 mg | (8 %) | ||
| Calcium | 149 mg | (15 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 15 mg | |||
| Cholesterol | 329 mg |
Ingredients
- Ingredients
- 3 eggs
- 1 oz Almond flour
- 1 oz Spelt flour
- 2 Tbsps Greek yogurt
- 1 tsp cream of tartar
- 1 pinch cinnamon
- ½ tsp Vanilla
- 2 ozs milk
- 4 tsps Canola oil
- 1 Tbsp Almond slivers (with skin; roasted)
- 2 ozs Blueberries
- 2 Tbsps Maple syrup
- 1 Tbsp Almond butter
Preparation steps
Place eggs, almond flour, spelt flour, yogurt, baking powder, cinnamon, vanilla and milk in a large bowl and mix to a homogenous dough. If the dough is too firm, add a dash of milk.
Heat 2 teaspoons of oil in a coated frying pan, add 1 tablespoon of dough to each pan and bake 4 to 6 pancakes for about 3-4 minutes at medium heat on both sides until golden brown.
Roast almond slivers in a hot pan without fat at medium heat for 2-3 minutes. Wash blueberries and dab dry. Serve pancakes with the berries, almond paste, maple syrup and almond slivers.
