Directions:
- Combine first 6 ingredients in a blender.
- Cover and process until blended.
- Heat a lightly greased nonstick skillet over medium heat.
- Pour 1/4 cup of batter into center of skillet, then lift and tilt pan to evenly coat bottom.
- Cook until top appears dry, then turn and cook for 15 seconds longer.
- Repeat with remaining batter, adding oil to skillet as needed.
- Stack pancakes with waxed paper in between.
- Reheat in microwave, if necessary.
- Fold pancakes into quarters and serve with raspberry jam and whipped cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 344.66 Kcal (1443 kJ) | ||
| Calories from fat | 118.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.19g | 20% | |
|---|---|---|---|
| Cholesterol | 111.68mg | 37% | |
| Sodium | 1007.97mg | 42% | |
| Potassium | 244.58mg | 5% | |
| Total Carbs | 45.74g | 15% | |
| Sugars | 8g | 32% | |
| Dietary Fiber | 4.14g | 17% | |
| Protein | 11.07g | 22% | |
| Iron | 3mg | 16% | |
| Calcium | 229.4mg | 23% | |
| Amount Per 100 g | |||
| Calories | 192.37 Kcal (805 kJ) | ||
| Calories from fat | 66.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.36g | 20% | |
|---|---|---|---|
| Cholesterol | 62.33mg | 37% | |
| Sodium | 562.59mg | 42% | |
| Potassium | 136.51mg | 5% | |
| Total Carbs | 25.53g | 15% | |
| Sugars | 4.47g | 32% | |
| Dietary Fiber | 2.31g | 17% | |
| Protein | 6.18g | 22% | |
| Iron | 1.6mg | 16% | |
| Calcium | 128mg | 23% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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