Yogurt-Topped Strawberry Pancakes
Yield
6 servingsPrep
15 minCook
15 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
buttermilk pancake mix
|
* |
| 2 | tablespoons |
sugar
|
|
| ¼ | teaspoon |
cinnamon
|
|
| 1 ½ | cups |
water
|
|
| 1 | cup |
strawberries
thinly sliced |
|
| 8 | ounces |
vanilla yogurt
low-fat |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
buttermilk pancake mix
|
* |
| 3E+1 | ml |
sugar
|
|
| 1.3 | ml |
cinnamon
|
|
| 355 | ml |
water
|
|
| 237 | ml |
strawberries
thinly sliced |
|
| 231.2 | ml/g |
vanilla yogurt
low-fat |
Directions
Heat griddle or skillet to 375℉ (190℃).
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 to 1½ minutes, turning when edges look cooked and bubbles begin to break on surface.
Continue to cook 1 to 1½ minutes or until golden brown.
Spoon yogurt over each serving.
If desired, garnish with additional strawberries.
