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Raspberry and Cucumber Breakfast Pancakes
Raspberry and Cucumber Breakfast Pancakes

Raspberry and Cucumber Breakfast Pancakes
Fluffy pancakes with a refreshing twist of cucumber and raspberries.
Raspberry and Cucumber Breakfast Pancakes

Provides a balanced start to the day with carbohydrates for energy and a touch of freshness from seasonal fruits and vegetables.

Ingredients:
1
Servings
  • 100
    g
     flour
  • 1
    tsp
     baking powder
  • 10
    g
     sugar
  • 1
    item
     egg
  • 150
    ml
     milk
  • 100
    g
     cucumber
  • 75
    g
     raspberries
  • 10
    g
     butter
Preparation Time: 15 minutes
Raspberry and Cucumber Breakfast Pancakes
Instructions:
  1. In a bowl, mix flour, baking powder, and sugar.
  2. In another bowl, whisk egg and milk together.
  3. Grate cucumber and add to the wet ingredients.
  4. Combine wet and dry ingredients to form a batter.
  5. Fold in raspberries gently.
  6. Heat butter in a pan over medium heat.
  7. Pour batter into the pan to form pancakes.
  8. Cook until bubbles form on the surface, then flip and cook until golden brown.
  9. Serve warm.
Nutrition Per Serving 516 g Per 100g
Energy 686 kcal 133 kcal
Protein 18 g 3.5 g
Fibre 5 g 1.0 g
Salt 0.5 g 0.1 g
Sugar 15 g 2.9 g
Carbohydrates 95 g 18.4 g
Fat 25 g 4.8 g
  • 100
    g
     flour
  • 1
    tsp
     baking powder
  • 10
    g
     sugar
  • 1
    item
     egg
  • 150
    ml
     milk
  • 100
    g
     cucumber
  • 75
    g
     raspberries
  • 10
    g
     butter
1
Servings
0

In a bowl, mix flour, baking powder, and sugar.

In another bowl, whisk egg and milk together.

Grate cucumber and add to the wet ingredients.

Combine wet and dry ingredients to form a batter.

Fold in raspberries gently.

Heat butter in a pan over medium heat.

Pour batter into the pan to form pancakes.

Cook until bubbles form on the surface, then flip and cook until golden brown.

Serve warm.

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