This recipe is ideal for breakfast as a cake to dip in milk, yogurt or herbal tea.
Step 1 of 5: First beat the eggs and sugar.
Step 2 of 5: Then add the Greek yogurt, milk and oil.
Step 3 of 5: Add the sifted flours and mix until you have a smooth batter.
Step 4 of 5: Finally add the chocolate chips.
Step 5 of 5: Pour into the pan and bake in the oven at 190° for about 35 minutes.
Recipe by
Portion: the weight of the ingredients divided by 5 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, and Milk
| Average values | Per serving134 g · 1 of 5 | Per 100 g |
|---|---|---|
| Energy | 1,641 kJ392 kcal | 1,228 kJ294 kcal |
| Fat | 18.81 g | 14.08 g |
| of which saturated fatty acids | 5.72 g | 4.28 g |
| Carbohydrates | 48.06 g | 35.97 g |
| of which sugars | 17.66 g | 13.22 g |
| Fibre | 1.39 g | 1.04 g |
| Protein | 9.7 g | 7.26 g |
| Salt | 0.31 g | 0.23 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. If you notice anything unusual, write to us at info@foodiecooklab.it.
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