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Blueberry Pancakes Nutrition Facts

84 calories in 1 pancake (4" dia)

Calories in Blueberry Pancakes
Pancakes, blueberry, prepared from recipe
84 calories in 1 pancake (4" dia)
1 pancake = 38g ≈ 0.084lb ≈ 1.34oz
2.22 calories / gram
2 Weight Watchers points
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Calorie Sources:52% carbohydrates; 37% fats; 11% proteins
Fats:3.50 g (31 calories, 9% by weight)
Carbohydrates:11.02 g (44 calories, 29% by weight)
Proteins:2.32 g (9 calories, 6% by weight)
Alcohol:~
Water:20.22 g (53% by weight)
Fat Composition:49% polyunsaturated; 27% monounsaturated; 23% saturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:21.28 mg
Caffeine:~
Serving Sizes: 100 g
1 oz
1 pancake (4" dia)
1 pancake (6" dia)
Food Group:Baked Products
USDA #:18294
Tags: pan cake; pancake; pancakes;
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Vitamin A:76 IU
Retinol:18.24 mcg
Retinol Activity Equivalent:19 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:72.20 mcg
Vitamin B-2:102.60 mcg
Vitamin B-3:577.60 mcg
Vitamin B-5:148.20 mcg
Vitamin B-6:15.20 mcg
Vitamin B-9:13.68 mcg
Food folate:4.56 mcg
Dietary Folate Equivalent:20.14 mcg
Folic acid:9.12 mcg
Vitamin B-12:0.08 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:836.00 mcg
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:~
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):78.28 mg
Copper (Cu):19 mcg
Fluoride (F):~
Iron (Fe):653.60 mcg
Magnesium (Mg):6.08 mg
Manganese (Mn):87.40 mcg
Phosphorus (P):57.38 mg
Potassium (K):52.44 mg
Selenium (Se):5.32 mcg
Sodium (Na):0.16 g
Zinc (Zn):205.20 mcg
Cholesterol:21.28 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:11.02 g
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:2.32 g
Essential amino acids
Phenylalanine:0.11 g
Leucine:0.18 g
Methionine:49.40 mg
Lysine:0.11 g
Isoleucine:0.11 g
Valine:0.12 g
Threonine:83.60 mg
Tryptophan:26.60 mg
Histidine:53.20 mg
Arginine:98.80 mg
Non-essential amino acids
Alanine:87.40 mg
Aspartic acid:0.15 g
Betaine:~
Cystine:41.80 mg
Glutamic acid:0.56 g
Glycine:72.20 mg
Hydroxyproline:~
Proline:0.21 g
Serine:0.13 g
Tyrosine:83.60 mg
Fats Total:3.50 g
Saturated fatty acids:0.75 g
Monounsaturated fatty acids:0.88 g
Polyunsaturated fatty acids:1.58 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:11.40 mg
Hexanoic/Caproic [6:0]:7.60 mg
Octanoic/Caprylic [8:0]:3.80 mg
Decanoic/Capric [10:0]:7.60 mg
Dodecanoic/Lauric [12:0]:7.60 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:41.80 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.48 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.18 g
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:26.60 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.84 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:3.80 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:1.39 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.18 g
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:3.80 mg
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:1.52 mg
Ash:0.95 g
Caffeine:~
Theobromine:~
Product Type:Blueberry
Weight Watchers Points:2 point(s)
Atkins Diet (Induction) Rating:2 / 10
Atkins Diet (Maintanence) Rating:6 / 10
Zone Diet Rating:5 / 10
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Did you know?...Cruciferous vegetables such as broccoli tend to release strong smelling chemical compounds when cooked. These ammonia and hydrogen sulfide compounds will smell up the kitchen. Steaming or cooking in a small amount of water and as fast as possible will reduce this problem.
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