4 Serves
87 Mins
Preheat your oven to 175°C and grease a baking pan.
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Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
22 µg / 400 µgCalcium
290 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
45 mg / 420 mgPhosphorus
164 mg / 1,250 mgPotassium
651 mg / 4,700 mgSodium
726 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
32 µg / 55 µgFiber
5 g / 28 gSugar
26 g / 50 gSaturated Fat
17 g / 20 gCholesterol
85 mg / 300 mgCaffeine
0 mgNet Carbs
94 gAlcohol
0 g
In a large mixing bowl, combine the flour, baking powder, and salt.
In a separate bowl, cream together the butter and sugar until light and fluffy.
Whisk the eggs into the butter mixture, then fold in the prepared taro root.
Gently combine the wet and dry ingredients until just incorporated, then pour the batter into the baking pan.
Bake for 25 to 30 minutes until a toothpick inserted into the center comes out clean.
Allow the pancakes to cool slightly before serving.
1
g22
g8
g
