Recipe by Foodiecooklab
Breakfast pancakes made with just 3 ingredients: Greek yogurt, egg and flour with baking powder. Quick recipe, no scale needed, cooked in a non-stick pan.
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 6: Sift the baking powder.
Step 2 of 6: In a bowl, mix Greek yogurt, egg and flour (add the sifted baking powder) without worrying too much about lumps.
Step 3 of 6: Grease a non-stick pan and heat it over medium-high heat.
Step 4 of 6: Pour portions of batter into the pan. When the bottom is golden, lower the heat to the minimum and cover with the lid until the surface sets.
Step 5 of 6: Flip the pancakes and continue cooking for a few minutes over medium-high heat, then lower the heat again to the minimum and cook with the lid on until fully cooked. The center should remain soft but well cooked.
Step 6 of 6: Serve warm with maple syrup or hazelnut and cocoa spread.
In summary: Not suitable for vegans · Contains lactose · Allergens detected: Gluten, Eggs, and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving57 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 410 kJ98 kcal | 725 kJ173 kcal |
| Fat | 4.16 g | 7.36 g |
| of which saturated fatty acids | 1.52 g | 2.69 g |
| Carbohydrates | 9.37 g | 16.58 g |
| of which sugars | 0.57 g | 1 g |
| Fibre | 0.27 g | 0.47 g |
| Protein | 6.07 g | 10.74 g |
| Salt | 0.31 g | 0.54 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
