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Recipe by
Delicious cocoa, caramel and peanut butter pancakes, perfect for a tasty and nutritious breakfast.
Portion: the weight of the ingredients divided by one portion, 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 4: Mix together the rice flour, egg whites, unsweetened cocoa and sweetener until you get a smooth batter.
Step 2 of 4: Pour the batter into a previously heated pan. You can use a pancake pan or a regular pan, pouring a couple of tablespoons per pancake or making one large pancake.
Step 3 of 4: Cook over low heat with a lid for 10 minutes, then flip the pancakes and cook for another 5 minutes.
Step 4 of 4: Serve the pancakes with peanut butter spread on top.
In summary: Not suitable for vegans · Contains nickel · Allergens detected: Eggs and Peanuts
In gray: not detectedDetected
| Average values | Per serving190 g · 1 of 1 | Per 100 g |
|---|---|---|
| Energy | 847 kJ203 kcal | 446 kJ107 kcal |
| Fat | 0.72 g | 0.38 g |
| of which saturated fatty acids | 0.38 g | 0.2 g |
| Carbohydrates | 31.69 g | 16.68 g |
| of which sugars | 7.77 g | 4.09 g |
| Fibre | 0.67 g | 0.35 g |
| Protein | 18.89 g | 9.94 g |
| Salt | 0.29 g | 0.15 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.
