Yogurt Pancakes

Breakfast

Get your day off to a great start with these yummy pancakes. Short on time? Make a batch on the weekend!

Average Rating: 4.444444

TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 12 pancakes.

Ingredients

2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 large eggs, room temperature, lightly beaten
2 cups plain yogurt
1/4 cup water
Optional: Semisweet chocolate chips, dried cranberries, sliced ripe bananas and coarsely chopped pecans

Instructions

1. In a small bowl, combine the flour, sugar, baking powder and baking soda. In another bowl, whisk the eggs, yogurt and water. Stir into dry ingredients just until moistened.
2. Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Sprinkle with optional ingredients if desired. Turn when bubbles form on top; cook until the second side is golden brown.
3.
Freeze option:
Arrange cooled pancakes in a single layer on baking sheets. Freeze overnight or until frozen. Transfer to a resealable plastic freezer bag. May be frozen for up to 2 months. To use, place pancakes on a microwave-safe plate; microwave on high for 40-50 seconds or until heated through.

Nutrition Facts

2 each: 242 calories, 5g fat (2g saturated fat), 81mg cholesterol, 403mg sodium, 40g carbohydrate (9g sugars, 1g fiber), 9g protein.
Diabetic Exchanges:
3 starch.