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Large pancake
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
225
KCAL / 100G
Carbs
36.5g
· 64%
Protein
6.2g
· 11%
Fat
6.2g
· 25%
Fiber
1.1g
Vitamins
B2
0.18mg · 14% DV
B12
0.22µg · 9% DV
B1
0.09mg · 8% DV
B3
1.2mg · 8% DV
Minerals
Sodium
430mg · 19% DV
Phosphorus
120mg · 17% DV
Selenium
7.5µg · 14% DV
Calcium
110mg · 11% 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
1.7g
MONOUNSATURATED
2.1g
POLYUNSATURATED
1g
Omega 6:3 ratio 31.7:1
Above the ideal 4:1 (31.7:1).
On its own, it may not keep you full for long. Pairing it with yogurt, eggs, cheese, or nut butter can make the meal more satisfying and balanced.
It can work well before exercise when you want an easy-to-digest carb-based option. After training, it is better paired with a protein source to support recovery.
Overmixing the batter can develop gluten and make the texture tougher. Cooking it too long can also dry it out and reduce tenderness.
Add protein- and fat-containing foods such as yogurt, cottage cheese, nut butter, or eggs on the side. Fruit can also help add volume and make the meal feel less dessert-like.
A cooked pancake usually keeps for about 2 to 3 days in an airtight container in the refrigerator. Placing parchment paper between pieces helps prevent sticking.
Yes, cooked pancakes freeze well. Freeze them in a single layer or with separators so you can reheat only what you need.
It can, especially if it is made with refined flour and topped with syrup or sugar-heavy spreads. Eating it with protein or fat can help slow the overall meal response.
A pancake is usually thicker and often more filling, while a crepe is thinner and depends more on its filling. In practice, the ingredients and toppings often matter more than the format itself.
People with allergies or sensitivities to gluten, eggs, or dairy should avoid or choose a suitable alternative. Because it is a processed food, it is also best treated as an occasional choice rather than the default at every meal.
Good options include plain yogurt, nut butter, soft cheese, cinnamon, mashed banana, or fresh fruit. These toppings can add flavor without making the meal entirely sugar-focused.
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.