Yogurt-topped Strawberry Pancakes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Breakfast, Pancakes | 12 | Servings | |
INGREDIENTS
| 2 | c | Buttermilk complete |
| Pancake mix | ||
| 2 | T | Sugar |
| 1/4 | t | Cinnamon |
| 1 1/2 | c | Water |
| 1 | c | Thinly sliced strawberries |
| 1 | 8-oz carton strawberry | |
| Or vanilla lowfat yogurt |
INSTRUCTIONS
Heat griddle or skillet to 375 F. Grease lightly with oil. In medium bowl, combine pancake mix, sugar, cinnamon and water; stir just until large lumps disappear. Fold in strawberries. For each pancake, pour 1/4 cup batter onto hot griddle. Cook 1-1 1/2 minutes, turning when edges look cooked and bubbles begin to break on surface. Continue to cook 1-1 1/2 minutes or until golden brown. Spoon yogurt over each serving. If desired, garnish with additional strawberries. 6 servings (12 pancakes). Per serving: calories 200; protein 5g; carb 44g; fiber 2g; fat 1g (saturated); cholesterol 3 mg; sodium 560 mg; potassium 210 mg; exchanges: 2 starch, one fruit.
A Message from our Provider:
“Christian ARE better BECAUSE they are forgiven.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 79
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 280.3mg
Potassium: 55.6mg
Carbohydrates: 16.9g
Fiber: 1.3g
Sugar: 3.1g
Protein: 2g