Estimated Nutrition (whole recipe, rough)
Counts 8 of 12 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk Substitute | 1 cup (244ml) whole | 149 |
| Milk | 1 cup (244ml) whole | 149 |
| Banana | 1 medium (118g) | 105 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | not in our table | 0 |
| Pancake | not in our table | 0 |
| Sauce | not in our table | 0 |
| Syrup | not in our table | 0 |
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
- 120 g (½ cup or 4 oz ) wheat flour (white, whole grain or 1:1 mix of white and whole grain)
- 1 ½ tsp baking powder
- 1 pinch salt
- 250 ml (1 cup or 8 fl oz ) milk (substitute buttermilk or 1:1 mix of milk and buttermilk)
- 1 egg , separated
- 1 tbsp white sugar (optional; this will add a sweetness to your pancakes and is recommended if you are not using any sauces, syrups or ingredient such as bananas or blueberries that will add natural sugars to the mix)
Directions
In a large bowl, mix dry ingredients together until well-blended.
Add milk and mix well until smooth.
Separate the egg, placing the whites in a medium bowl and the yolks in the batter. Mix batter well.
Whip whites until stiff and then fold into batter gently (skip this step for heavier pancakes or if 1 cup buttermilk is substituted for milk).
Pour ladles of the mixture into a non-stick pan , one at a time.
Cook until the edges are dry and bubbles appear on surface. Flip, then cook until golden.