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Classic pancake made with eggs and flour, balanced in protein and carbs, ideal for breakfast.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
210
KCAL / 100G
Carbs
29.5g
· 55%
Protein
7.2g
· 13%
Fat
7.5g
· 32%
Fiber
1.2g
Vitamins
Biotin
7µg · 23% DV
B12
0.5µg · 21% DV
B2
0.17mg · 13% DV
B5
0.5mg · 10% DV
Minerals
Phosphorus
110mg · 16% DV
Selenium
8µg · 15% DV
Sodium
260mg · 11% DV
Zinc
1mg · 9% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.2g
MONOUNSATURATED
2.6g
POLYUNSATURATED
1.1g
Omega 6:3 ratio 17.5:1
Above the ideal 4:1 (17.5:1).
Yes, it can work as a snack or a quick meal component later in the day. Pairing it with yogurt, fruit, or nuts usually makes it more balanced and satisfying.
On its own, it may not keep you full for very long. Adding yogurt, nut butter, fruit, or a side rich in protein or healthy fats can help extend satiety.
It often is, but it contains egg, gluten, and dairy, so allergies or intolerances need attention. Serving it plain or with fruit is usually a better routine than relying on very sweet toppings.
It can fit either time depending on portion and toppings. Before exercise, a plain smaller serving is often easier to digest, while after exercise it pairs well with extra protein such as yogurt or milk.
It can be included regularly, but variety still matters. Because it is a processed food, it is better not to let it replace less processed staples too often.
If homemade, it is usually best eaten within 1 to 2 days when stored in an airtight container. Do not leave it at room temperature for long because egg and dairy make it more perishable.
Yes, freezing works well if you separate pieces with baking paper or parchment. Reheating in a pan or toaster usually gives a better texture than microwaving alone.
Overmixing the batter and cooking it too long over high heat are common causes. Mixing just until combined and cooking over moderate heat usually keeps it softer.
Not automatically, but sweet toppings can raise the overall sugar and energy load quickly. A smaller amount, balanced with fruit or yogurt, is usually a better approach.
Pancakes are usually thicker and softer, while crepes are thinner and more flexible. Egg pancake often feels more substantial, whereas crepes are easier to fold around sweet or savory fillings.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.