greek yogurt pancakes

Yield: Five 4-inch pancakes

Prep Time: 10 min

Cook Time: 5 min

Ingredients:

One 5.3-ounce container nonfat Greek Yogurt (any flavor- see *Tips)
1 large egg (or 2 large egg whites)
1/2 cup Gold Medal® All-Purpose Flour
1 teaspoon baking soda
1/2 cup fresh blueberries (or 1/2 large banana)

Directions:

1. Mix yogurt and egg in a medium bowl until blended and smooth. Add flour and baking soda and stir until the dry ingredients are mixed in. The batter will be thick.

2. Preheat a griddle or large pan to medium heat. Spray with nonstick spray. Use an ice cream scoop or 1/4 to 1/3 cup measuring cup to scoop the batter into the pan. Spread each of the batter scoops into an even circle. Dot blueberries or bananas on top of each pancake. Cook for about 3 minutes or until golden brown, then flip and cook the other side for about 2 minutes, until it is golden brown too. Repeat with the remaining batter. Serve with additional fruit and/or syrup.

Tips:

*For blueberry pancakes, use blueberry Greek yogurt and fresh blueberries.
*For banana pancakes, use vanilla or vanilla-honey yogurt and fresh banana.

*If you need assistance in figuring out calories or WW points for altering the recipe with your own flavors, try using the Spark People Recipe Calculator- or My Fitness Pal Recipe Builder.

The nutritional information listed is for the banana pancakes made with vanilla-honey yogurt (130 calories) and egg whites only: (syrup is extra)
Nutritional Information per serving:
Serving size: 1 pancake
Calories per serving: 91
Fat per serving: .2g
Saturated Fat per serving: .1g
Sugar per serving: 5.1g
Sodium per serving: ,span class="sodium">283g
Fiber per serving: .7g
Protein per serving: 6g
Cholesterol per serving: 1mg
Carbohydrates per serving: 16.4g

WW POINTS per serving:
Points Plus Program: 2 Old Points Program: 2