Stacked Blueberry Pancakes

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Stacked Blueberry Pancakes
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Health Score:
57 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in
Calories:
502
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie502 cal.(24 %)
Protein13 g(13 %)
Fat17 g(15 %)
Carbohydrates74 g(49 %)
Sugar added12 g(48 %)
Roughage4.4 g(15 %)
Vitamin A0.2 mg(25 %)
Vitamin D1.2 μg(6 %)
Vitamin E1.4 mg(12 %)
Vitamin K7.9 μg(13 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.3 mg(27 %)
Niacin3.3 mg(28 %)
Vitamin B₆0.2 mg(14 %)
Folate44 μg(15 %)
Pantothenic acid1 mg(17 %)
Biotin10.7 μg(24 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C6 mg(6 %)
Potassium302 mg(8 %)
Calcium412 mg(41 %)
Magnesium30 mg(10 %)
Iron2.1 mg(14 %)
Iodine10 μg(5 %)
Zinc1.7 mg(21 %)
Saturated fatty acids8.9 g
Uric acid35 mg
Cholesterol143 mg
Complete sugar18 g

Ingredients

for
4
Ingredients
1.333 cups flour
2 tsps Baking powder
1 pinch salt
2 eggs (separated)
1.333 cups milk
2 Tbsps clear honey
butter (for frying)
1.333 cups Blueberries
4 Tbsps Maple syrup
Whipped cream
How healthy are the main ingredients?
BlueberryMaple syruphoneysalteggWhipped cream

Preparation steps

1.
Put the flour, baking powder, salt, egg yolks, milk and honey into a mixing bowl and beat to make a smooth batter. Let rest for 30 minutes.
2.
Whisk the egg whites until stiff then fold into the batter with half the blueberries.
3.
Heat a little butter in a frying pan, drop in spoonfuls of batter and cook for 2 – 3 minutes on one side, then turn and cook the other side. Take out of the pan and keep warm. Continue making pancakes in this way until all the batter is used up.
4.
Pile the pancakes on plates and serve drizzled with maple syrup and the rest of the blueberries and the whipped cream.