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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (289g) Recipe makes 2 servings |
||
| Calories 439 | ||
| Calories from Fat 144 | (33%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.1g | 24% | |
| Saturated Fat 5.7g | 28% | |
| Monounsaturated Fat 4.6g | ||
| Polyunsaturated Fat 4.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 130mg | 43% | |
| Sodium 1200mg | 50% | |
| Potassium 382mg | 10% | |
| Total Carbohydrate 57.0g | 18% | |
| Dietary Fiber 1.7g | 6% | |
| Sugars 6.1g | ||
| Protein 15.9g | 31% | |
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Ingredients
- 1 cup flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon sugar (optional)
- 1 cup yogurt, your choice of flavors
- 1/2 cup milk or soymilk
- 1 egg, beaten
- 1 tablespoon oil or butter, melted
- 1/2 cup fruit, fresh or frozen (optional)
Directions
1
Combine the dry ingredients (flour, salt, powder and soda) in a medium bowl.2
Combine the wet ingredients (yogurt, milk, egg and oil) in a large bowl.3
Combine the wet ingredients with the dry and mix until just blended.4
Heat a hot lightly oiled or nonstick skillet over medium heat.5
Add about 1/4 cup batter per pancake and cook until bubbles form and edges are begining to be cooked.6
Flip and cook other side until done.7
Serve hot with maple syrup, fruit or your choice of condiments.
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- Course > Breakfast > Pancakes & Waffles
- Main Ingredient > Eggs/Dairy
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Preparation > Number of Servings > For 1 or 2
- Preparation > Presentation > Served Hot
- Dietary > Kid Pleaser > Toddlers
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Muffycooks
On Jun 15, 2008
I wouldn't call these light and fluffy, I think they were heavier & more filling than most pancakes ... that was a good thing though. I used a mixed berry yogurt and threw in a handful of frozen raspberries. We used raspberry syrup... plenty sweet. I will definitely make them again. The trick is to cook them at a lower heat so the inside has time to cook.
From: cowbells27
On Feb 23, 2008
I really liked these. I used 1 packet of stevia instead of sugar, and olive oil instead of butter. I added dried blueberries to some, and almond meal sprinkled over others as they cooked. I always use whole wheat flour. These are light and fluffy. Do keep an eye on them because they get dark very easily, but the flavor was good even without syrup...even better with it. A great recipe.
From: Chef #165761
On Oct 3, 2004
Wow, great recipe! Easy for my 4 year old to make, cook up light and fluffy, and even my wife liked them 
.
Little tough to cook without 'overcooking', as the yogurt makes them tend to burn a little, but don't let that stop you from trying!
From: ladypit
On Aug 14, 2004
Oh yum! These are very light and fluffy and taste decadent for those of us used to thicker whole wheat pancakes. I used fat free vanilla yogurt and rice milk (both of which I needed to use up), used the oil, and did include the optional sugar. The kids gobbled these up and complained when they were gone. I served mine with my peach sauce #96971 which was really wonderful with teh light fluffy pancakes. Thanks so much!
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