Smitten Kitchen Blueberry Yogurt Multigrain Pancakes Recipe

Keto Friendliness Gauge

Net Carbs are 13% of calories per serving, at 15g per serving. This food is keto-friendly.

How keto-friendly is Smitten Kitchen Blueberry Yogurt Multigrain Pancakes? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

  • Green implies that Net Carbs fall within standard keto diet guidelines.
  • Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
  • Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
  • Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

Learn more about the keto diet

Explore Nutritional Insights

Click on the icon to expand each section below

Keto & Health Insights for Smitten Kitchen Blueberry Yogurt Multigrain Pancakes Recipe

  • Net Carbs are 13% of calories per serving, at 15g per serving. This meal falls within the range for standard keto diet guidelines (at or under 25g of net carbs). If your daily net carb quota is 25g and if this food almost equals that much, consider whether you're going to eat more food later. Always take into account any foods you've already consumed. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.

Smitten Kitchen Blueberry Yogurt Multigrain Pancakes Recipe Nutrition Label

Nutrition Facts

Serving Size: 12 servings   ( 66 g )
Amount Per Serving
Calories: 116
Total Fat: 5g
Saturated Fat: 3g
Polyunsaturated Fat: 0g
Monounsaturated Fat: 1g
Trans Fat: 0g
Cholesterol: 42mg
Sodium: 153mg
Total Carbohydrates: 16g
Dietary Fiber: 1g
Sugar: 5g
Protein: 4g
Calcium: 152mg Iron: 1mg
Potassium: 94mg Vitamin A: 45mcg
Vitamin C: 1mg Vitamin D: 0mcg

Ingredients

  • 2 large eggs
  • 1 cup plain, full-fat yogurt
  • 2 to 4 tablespoons milk
  • 3 tablespoons butter, plus extra for buttering skillet
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon vanilla extract
  • 1/2 cup (62 grams) whole wheat flour
  • 1/2 cup (68 grams) all-purpose flour
  • 1/4 cup (32 grams) barley or rye flour
  • 2 tablespoons sugar
  • 1 tablespoons plus 1 teaspoons baking powder
  • 1/2 teaspoon table salt
  • 1 cup blueberries, rinsed and dried

Instructions

Visit Smitten Kitchen's website to view the recipe instructions. (Via Edamam)