Directions:
- Blend all ingredients in a food processor until combined.
- Heat a 7-inch nonstick or cast iron skillet until hot.
- Add a small amount of butter and immediately pour in one ladle full of batter.
- Quickly tilt pan to spread batter evenly over the bottom.
- When pancake edges are dry and bubbles begin to appear in the center, flip it with a spatula and cook the other side until lightly brown.
- Repeat with the remaining batter, stacking the pancakes on a plate.
- Serve sprinkled with sugar, Lingonberry Preserve, and sour cream as dessert or breakfast, or use fillings of choice and eat as a light supper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 184.21 Kcal (771 kJ) | ||
| Calories from fat | 73.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.16g | 13% | |
|---|---|---|---|
| Cholesterol | 98.33mg | 33% | |
| Sodium | 58.19mg | 2% | |
| Potassium | 149.93mg | 3% | |
| Total Carbs | 20.45g | 7% | |
| Sugars | 4.37g | 17% | |
| Dietary Fiber | 0.63g | 3% | |
| Protein | 6.85g | 14% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.6mg | 4% | |
| Calcium | 91.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 163.72 Kcal (685 kJ) | ||
| Calories from fat | 65.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.25g | 13% | |
|---|---|---|---|
| Cholesterol | 87.39mg | 33% | |
| Sodium | 51.72mg | 2% | |
| Potassium | 133.25mg | 3% | |
| Total Carbs | 18.17g | 7% | |
| Sugars | 3.88g | 17% | |
| Dietary Fiber | 0.56g | 3% | |
| Protein | 6.09g | 14% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.6mg | 4% | |
| Calcium | 81.7mg | 9% | |
* 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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