• low fat 1.64g 1.64%
  • low sat fat 0.70g 0.70%
  • med salt 153.67mg 0.15%
  • high sugar 17.17g 17.17%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Place dates and water in a small saucepan and cook on a low heat for 5 minutes. Cool.
  2. Puree the dates and water in a food processor until smooth.
  3. Place flour, milk, egg in a medium sized mixing bowl.
  4. Add the date mixture. Mix well with a wooden spoon.
  5. Coat a non stick frypan with cooking spray. Heat on medium heat.
  6. Place tablespoons of mixture in fry pan.
  7. Cook for one minute or until bubbles appear on the surface.
  8. Turn over and cook for another minute.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
60.02g
100.00g
Energy (kJ)
400.47kJ
667.21kJ
Protein (g)
2.20g
3.66g
Total fat (g)
0.99g
1.64g
- Saturated fat (g)
0.42g
0.70g
- Polyunsaturated fat (g)
0.11g
0.18g
- Monounsaturated fat (g)
0.30g
0.50g
Cholesterol (mg)
17.02mg
28.36mg
Carbohydrate-available (g)
18.61g
31.01g
CarbohydrateSE (g)
18.62g
31.03g
- Sugars (g)
10.30g
17.17g
Water (g)
36.07g
60.10g
Dietary fibre (g)
1.25g
2.09g
Thiamin (mg)
0.03mg
0.06mg
Riboflavin (mg)
0.05mg
0.08mg
Niacin (mg)
0.28mg
0.46mg
Niacin equivalents (mg)
0.75mg
1.24mg
Vitamin C (mg)
0.11mg
0.18mg
Total folate (ug)
6.10ug
10.17ug
Total vitamin A equivalents (ug)
12.07ug
20.10ug
Retinol (ug)
11.39ug
18.97ug
Beta carotene equivalents (ug)
4.37ug
7.29ug
Sodium (mg)
92.23mg
153.67mg
Potassium (mg)
100.53mg
167.49mg
Magnesium (mg)
9.72mg
16.19mg
Calcium (mg)
26.57mg
44.26mg
Phosphorus (mg)
100.35mg
167.20mg
Iron (mg)
0.41mg
0.69mg
Zinc (mg)
0.18mg
0.30mg

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This page has been produced in consultation with and approved by: RMIT - Department of Food Science

Last updated:

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