Directions:
- Combine all ingredients except vegetable oil in a blender and process until smooth. Let stand for at least 15 minutes.
- Heat a nonstick griddle, crepe pan or iron skillet with oil or butter (or nonstick cooking spray) and meat to medium. Spoon 2 to 4 tablespoons batter for each cake - the batter is thinner than traditional pancake batter and will spread. Cook until bubbles have formed and burst on the top of the cakes, and center seems set, about 3 minutes. Turn and cook the other side. Repeat until all batter is used.
- Serve as dessert, as a base for meats, or with butter and syrup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 342.31 Kcal (1433 kJ) | ||
| Calories from fat | 159.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.77g | 27% | |
|---|---|---|---|
| Cholesterol | 201.33mg | 67% | |
| Sodium | 115.35mg | 5% | |
| Potassium | 428.01mg | 9% | |
| Total Carbs | 36.01g | 12% | |
| Sugars | 7.39g | 30% | |
| Dietary Fiber | 1.06g | 4% | |
| Protein | 10.74g | 21% | |
| Vitamin C | 1.2mg | 2% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.4mg | 8% | |
| Calcium | 207mg | 21% | |
| Amount Per 100 g | |||
| Calories | 161.25 Kcal (675 kJ) | ||
| Calories from fat | 75.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.37g | 27% | |
|---|---|---|---|
| Cholesterol | 94.84mg | 67% | |
| Sodium | 54.34mg | 5% | |
| Potassium | 201.62mg | 9% | |
| Total Carbs | 16.96g | 12% | |
| Sugars | 3.48g | 30% | |
| Dietary Fiber | 0.5g | 4% | |
| Protein | 5.06g | 21% | |
| Vitamin C | 0.6mg | 2% | |
| Iron | 0.7mg | 8% | |
| Calcium | 97.5mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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