Yogurt-topped strawberry pancakes
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Buttermilk complete |
| Pancake mix | ||
| 2 | tablespoons | Sugar |
| ¼ | teaspoon | Cinnamon |
| 1½ | cup | Water |
| 1 | cup | Thinly sliced strawberries |
| 1 | 8-oz carton strawberry | |
| Or vanilla lowfat yogurt | ||
Directions
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 ¼ cup batter onto hot griddle. Cook 1-1½ minutes, turning when edges look cooked and bubbles begin to break on surface. Continue to cook 1-1 ½ 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.