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4 Serves
89 Mins
Peel and core the apples using a knife and cutting board, then slice them into thin pieces.
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MexicanVitamin E
1 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 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
6 µg / 400 µgCalcium
75 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
18 mg / 420 mgPhosphorus
105 mg / 1,250 mgPotassium
443 mg / 4,700 mgSodium
250 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
4 g / 28 gSugar
22 g / 50 gSaturated Fat
2 g / 20 gCholesterol
40 mg / 300 mgCaffeine
0 mgNet Carbs
51 gAlcohol
0 g
In a large mixing bowl, whisk together the flour, sugar, and baking powder.
In a separate bowl, beat the eggs and milk together, then incorporate them into the dry ingredients until a thick batter forms.
Fold the sliced apples into the pancake batter.
Heat butter in a frying pan over medium heat and drop spoonfuls of batter into the pan.
2
g54
g20
g
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Moroccan