Peach Melba Pancakes

Vegetarian
Peach Melba Pancakes
25 min.
18
106kcal

Suggestions


Start your day on a delicious note with our Peach Melba Pancakes, a delightful twist on a classic breakfast favorite! Perfect for a morning meal, brunch, or a cozy breakfast gathering, these pancakes are not only vegetarian but also bursting with the vibrant flavors of fresh peaches and raspberries. With just 25 minutes of preparation, you can whip up a batch that serves 18 people, making it an ideal choice for family gatherings or brunch parties.

Imagine fluffy pancakes, golden brown and perfectly cooked, topped with juicy, sweet peaches and tart raspberries. Each bite is a harmonious blend of flavors and textures, with a light sweetness that will leave you craving more. The combination of baking powder and eggs ensures a light and airy pancake, while the addition of fruit brings a refreshing twist that elevates your breakfast experience.

Not only are these pancakes a treat for your taste buds, but they also provide a balanced caloric intake, making them a guilt-free indulgence. With only 106 calories per serving, you can enjoy a hearty stack without compromising your health goals. So gather your loved ones, heat up that griddle, and get ready to serve up a plateful of happiness with our Peach Melba Pancakes!

Ingredients

  • teaspoons double-acting baking powder 
  •  eggs 
  • cups flour all-purpose gold medal®
  • 1.5 cups milk 
  • 0.5 cup peaches frozen canned thawed drained sliced chopped () ( and )
  • 0.5 cup raspberries fresh thawed drained well ( and )
  • 0.5 teaspoon salt 
  • tablespoons sugar 
  • 0.3 cup vegetable oil 

Equipment

  • bowl
  • frying pan
  • whisk

Directions

  1. Heat griddle to 375°F or heat skillet over medium heat; grease with shortening if necessary (or spray with cooking spray before heating).
  2. In medium bowl, beat eggs with wire whisk until well beaten. Beat in remaining ingredients except fruit and syrup just until smooth. Stir in 1/2 cup each peaches and raspberries.
  3. For each pancake, pour batter by slightly less than 1/4 cupfuls onto hot griddle. Cook until bubbly on top, puffed and dry around edges. Turn; cook other sides until golden brown.
  4. Serve with additional peaches and raspberries and syrup.

Nutrition Facts

Calories106kcal
Protein10.58%
Fat36.74%
Carbs52.68%

Properties

Glycemic Index
18.96
Glycemic Load
9.32
Inflammation Score
-2
Nutrition Score
3.9030435033467%

Flavonoids

Cyanidin
1.61mg
Petunidin
0.01mg
Delphinidin
0.04mg
Pelargonidin
0.03mg
Catechin
0.25mg
Epigallocatechin
0.06mg
Epicatechin
0.22mg
Epigallocatechin 3-gallate
0.03mg
Kaempferol
0.01mg
Quercetin
0.06mg

Nutrients percent of daily need

Calories:105.53kcal
5.28%
Fat:4.32g
6.64%
Saturated Fat:1.02g
6.35%
Carbohydrates:13.92g
4.64%
Net Carbohydrates:13.27g
4.82%
Sugar:2.87g
3.19%
Cholesterol:20.63mg
6.88%
Sodium:150.81mg
6.56%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.8g
5.59%
Selenium:6.7µg
9.57%
Vitamin B1:0.12mg
8.3%
Vitamin B2:0.12mg
7.17%
Folate:28.67µg
7.17%
Calcium:70.06mg
7.01%
Phosphorus:61.73mg
6.17%
Manganese:0.12mg
6.11%
Vitamin K:6.07µg
5.78%
Iron:0.84mg
4.68%
Vitamin B3:0.9mg
4.5%
Fiber:0.66g
2.63%
Vitamin B12:0.15µg
2.56%
Vitamin E:0.38mg
2.52%
Vitamin B5:0.23mg
2.29%
Vitamin D:0.32µg
2.14%
Magnesium:7.34mg
1.83%
Potassium:62.53mg
1.79%
Zinc:0.27mg
1.79%
Copper:0.03mg
1.51%
Vitamin A:74.39IU
1.49%
Vitamin B6:0.03mg
1.49%
Vitamin C:1.05mg
1.27%