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Breakfast Yogurt Pancakes


Breakfast Yogurt Pancakes recipe













Trans-fat Free


5 large eggs
1 ¼ cups milk
8 ounces yogurt, plain
4 teaspoons baking powder
½ cup vegetable oil
2 ⅓ cups all-purpose flour
measure carefully after sifting
1 tablespoon sugar
½ teaspoon salt


Preheat griddle and oil very very lightly.

Separate the eggs; beat the yolks in a bowl big enough to hold the whole recipe.

Add the yogurt and beat again; add the milk and oil and beat again.

Rinse the eggbeater.

In a separate bowl, mix all the dry ingredients (flour, baking powder, sugar and salt).

Sift together.

Using a clean eggbeater, beat the egg whites until they are fluffy.

Dump the dry ingredient mixture into the big bowl containing the milk mixture, stir for about 2 seconds just to get the dry ingredients under the surface of the liquid, and then dump the beaten egg whites into the big bowl.

Now beat this mixture lightly and slowly with a fork until it is more or less uniform.

If you beat too much, or too fast, then it will get gummy.

Don't try to get rid of lumps.

Cook on the hot griddle.

Serve with fresh fruits and maple syrup.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 305g (10.8 oz)
Amount per Serving
Calories 68350% of calories from fat
 % Daily Value *
Total Fat 38g 58%
Saturated Fat 8g 39%
Trans Fat 0g
Cholesterol 278mg 93%
Sodium 444mg 19%
Total Carbohydrate 22g 22%
Dietary Fiber 2g 8%
Sugars g
Protein 40g
Vitamin A 10% Vitamin C 1%
Calcium 29% Iron 26%
* based on a 2,000 calorie diet How is this calculated?


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