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Source of fiber and plant protein
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
226
KCAL / 100G
Carbs
35.8g
· 62%
Protein
7.1g
· 12%
Fat
6.4g
· 26%
Fiber
4.2g
Vitamins
B2
0.18mg · 14% DV
B1
0.16mg · 13% DV
B12
0.3µg · 13% DV
B3
1.9mg · 12% DV
Minerals
Manganese
1mg · 43% DV
Phosphorus
174mg · 25% DV
Selenium
10.2µg · 19% DV
Magnesium
64mg · 15% 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
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.45g
MONOUNSATURATED
2.54g
POLYUNSATURATED
1.2g
Omega 6:3 ratio 18.7:1
Above the ideal 4:1 (18.7:1).
Sorghum and buckwheat pancakes provide 226 calories per 100 g.
There are 7.1 g of protein per 100 g. This makes them a grain-based option that contributes protein to a meal.
They contain 35.8 g of carbohydrates per 100 g. Portion size may be important depending on your daily carbohydrate targets.
Their glycemic index is 52. This places them around the low-to-moderate glycemic index range.
Yes, they are suitable for a gluten-free diet. However, they contain egg and dairy allergens.
Yes, they provide 4.2 g of fiber per 100 g. Fiber is one of the components that can support a more filling meal.
They can fit into a diet when eaten in portions that match your plan; they contain 226 calories per 100 g. Their suitability depends on your overall calorie and carbohydrate goals.
Yes, they are suitable for vegetarian diets. They also fit gluten-free, Mediterranean, and flexitarian eating patterns.
They contain 6.4 g of fat per 100 g. The same amount provides 7.1 g of protein and 35.8 g of carbohydrates.
They contain eggs and dairy. They are not suitable for people with egg or dairy allergies.
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Nutrition data compiled from USDA FoodData Central and scientific sources.