Photo: Mariana Medvedeva
Estimated Nutrition (whole recipe, rough)
1081
Calories
33g
Protein
15g
Fat
202g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 1/2 cups all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 egg, beaten
- 1 1/2 cups buttermilk
- 2 cups cooked brown rice
- 1 1/2 cups blueberries
- 2 cups maple syrup
- 1 tablespoon diced fresh ginger root
- =
Directions
1
Combine flour, sugar, baking powder, baking soda and cinnamon in large bowl.
2
Combine egg and buttermilk in small bowl; add to flour mixture. Stir until smooth. Add rice and blueberries.
3
Pour 1/4 cup batter onto hot griddle coated with cooking spray. Cook over medium heat until bubbles form on top and bottom is lightly browned. Turn to brown other side.
4
Combine syrup and ginger in small saucepan; simmer over medium heat 10 minutes. Remove from heat and strain; discarding ginger root. Serve warm with pancakes.
Recipe sourced from
fandom