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Yogurt-Topped Strawberry Pancakes

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Submitted by lorrieb

YIELD

6 servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

2 473
2 3E+1
TABLESPOONS ML SUGAR
¼ 1.3
TEASPOON ML CINNAMON
1 ½ 355
CUPS ML WATER
1 237
CUP ML STRAWBERRIES
thinly sliced
8 231.2
OUNCES 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 131g (4.6 oz)
Amount per Serving
Calories 59 9% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 29mg 1%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 2%
Sugars g
Protein 4g
Vitamin A 0% Vitamin C 28%
Calcium 8% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
 
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