Pancake - BeeaaB - SaharDiet

Name: Pancake
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Wheat flour, whole-grain 125 gr; Oil, sesame, salad or cooking 2 Tbsp (12 gr); Egg, whole, cooked 2 Unit (100 gr); low fat milk 200 gr; Sugars, granulated 1 Tbsp (8 gr); Leavening agents, baking powder, double-acting, straight phosphate 0.5 gr

Cooking time in 20 minutes

Servings 4 Person

BeeaaB Point: 13

BeeaaB

Pancakes, an excellent source of energy, protein and carbohydrates, which together with honey and fresh fruits, increase the nutritional value of the meal.

The comprehensive nutrient analysis and nutrition table is based on approximately 1 Meal of Pancake and takes into account daily calorie and macronutrient needs, including carbohydrates with a breakdown of daily carbohydrate distribution, required fiber, necessary fats categorized into polyunsaturated fats, monounsaturated fats, saturated fats, trans fats, cholesterol, essential omegas such as omega-3 and omega-6, as well as DHA, and proteins with a breakdown of essential and semi-essential amino acids, and all daily requirements for micronutrients such as vitamins and major and minor minerals in the diet of Male 51-year-old individual with a height of 187 centimeters, weight of 82.85 kilograms, and with specified aerobic physical activity in terms of time, intensity, and duration on a daily basis.

To accurately understand what nutrients and in what quantities are providing what needs in your or your child's body, log in

Calories

Carbohydrate

Protein

Threonine

16%

Isoleucine

20%

Leucine

16%

Lysine

11%

Valine

21%

Tryptophan

24%

Histidine

17%

Tyrosine + Phenylalanine

23%

Methionine + Cysteine

21%

Fat

Essential Fatty Acids (PUFA)

Omega-3

Omega-6

13%

MUFA

10%

SFA

Cholesterol

21%

Trans fats

1% >

Fiber

10%

Water

Total Sugar

Vitamins

Thiamine vitamin b1

13%

Riboflavin vitamin b2

20%

Niacin vitamin b3

12%

Pantothenic acid vitamin b5

13%

Pyridoxine vitamin b6

15%

Folate vitamin b9

Cobalamin vitamin b12

20%

Choline

18%

vitamin a

vitamin d

vitamin k

vitamin e

Minerals

Calcium

10%

Iron

20%

Magnesium

11%

Sodium

Zinc

12%

Selenium

33%

Potassium

Phosphorus

30%

Manganese

44%

Copper

16%

In this section, nutritional values are provided for the cooked dish. For raw ingredient amounts, please refer to the cooking instructions.

The weights of ingredients may change during preparation.

Ingredients for 12 pancakes

Food itemValue

Wheat flour, whole-grain125 gr

Oil, sesame, salad or cooking2 Tbsp (12 gr)

Egg, whole, cooked2 Unit (100 gr)

low fat milk200 gr

Sugars, granulated1 Tbsp (8 gr)

Leavening agents, baking powder, double-acting, straight phosphate0.5 gr

cooking method

To prepare pancakes, first we separate the egg yolks from the whites. Pour oil and milk in a suitable bowl and mix with egg yolk. Then add flour and mix the ingredients together. Take the bowl containing the egg white and beat it with an electric mixer or a fork. Gradually add sugar to the egg whites and continue stirring until the egg whites are well covered. Then add the snow whites to the yolk mixture and mix the ingredients well. At this stage, put a non-stick pan with a little oil on a low heat and pour some of the liquid into the pan with a spoon. Cook the pancakes for a few minutes on low heat. When the initial bubbles appear, turn the pancake over and heat it briefly on the other side until both sides are golden. When they are ready, put the pancakes in a suitable container. It is better not to put them on top of each other while they are hot so that they do not become soft. When your ingredients are finished and the pancakes are ready, we can put them on top of each other and decorate with a little cinnamon, maple syrup or honey and fruits of your choice! Tip: If you have limited time, you can avoid separating the egg yolks from the whites and Add the eggs completely to the ingredients, then beat the ingredients well until smooth. This way, your pancakes will be less puffy but still delicious!