American pancakes 🥞

🧺 Ingredients

(4 pancakes, total approx. 280 g →

1 pancake approx. 70 g = ~17 mg Phe)

• 110 g Loprofin low-protein flour

• 140 ml ProZero milk

• 2 tbsp granulated sugar

• ½ tsp baking powder

• ½ tsp baking soda

• 20 ml sunflower oil

• 1 tsp vanilla extract

• 10 ml apple cider vinegar

• 1 quail egg

  
  

🥞 Phe per serving

Whole recipe (280 g / 4 pancakes): approx. 68 mg Phe

➡️ 1 pancake (70 g): approx. 17mg Phe

🧮 Phenylalanine (Phe) Calculation

Ingredient	Amount	Calculation	Phe (mg)
Loprofin flour	110 g	110 × 7 / 100	7.7 mg
Quail egg	1 piece= 10g	60mg	60 mg
Other ingredients	–	free	0
TOTAL (whole recipe) 280g			≈ 68 mg Phe

👩‍🍳 Instructions

Combine all ingredients in a bowl and whisk until a smooth batter forms.

Cook the pancakes on both sides until golden and serve warm.

Top it up with maple syrup, butter, chocolate, or jam - whatever you love most and Enjoy 🤍

Note: For best results, use a special pancake plate, which helps the pancakes cook evenly. I use the ETA Sorento Plus 5151 90000 toaster with an American pancake attachment (see image below).