Blueberry Pancake Bites
Glicemia: 16Porzioni: 24Tempo di preparazione: 15minPasto: Colazione
Micronutrienti:FolatiVitamina ACalcio
Macronutrienti per 100 g
Energia
155kcal
Zuccheri
4g
Grassi
3g
Fibre
1g
Grassi saturi
1g
Proteine
6g
Carboidrati
26g
Sodio
385mg
Ingredienti
- 150g / 5.3oz Blueberries
- 2 Eggs
- 150g / 5.3oz all-purpose Plain flour
- 1.5 tsp Baking powder
- 140ml / 4.7fl oz Milk
Preparazione
- Preheat the oven to 200°C fan (220°C/425°F/Gas 7).
- Roughly chop 100g (3.5oz) of the blueberries and set aside.
- Mix together 2 Eggs, 150g (5.3oz) all-purpose Plain flour, 1.5 tsp Baking powder, and 140ml (4.7fl oz) Milk in a bowl.
- Fold in the chopped Blueberries.
- Fill each hole of the mini muffin mould two-thirds of the way up.
- Top each section with the remaining whole Blueberries.
- Bake in the preheated oven for 10–15 minutes until the bites have puffed up and are golden on top.
Micronutrienti in % del fabbisogno giornaliero
Ferro
2% del fabbisogno giornaliero
Magnesio
13% del fabbisogno giornaliero
Vitamina C
3% del fabbisogno giornaliero
Omega 3
1% del fabbisogno giornaliero
Vitamina A
49% del fabbisogno giornaliero
Calcio
47% del fabbisogno giornaliero
Folati
65% del fabbisogno giornaliero
Buono a sapersi
These pancake bites will keep in the fridge for a couple of days or freeze for up to 3 months. You can use 2 tbsp ground flaxseeds mixed with 75ml (2.5fl oz) of milk as an egg substitute.
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