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Yogurt-Topped Strawberry Pancakes Recipe

Serves 6

Per Serving (2 Pancakes): 200 calories; 5g protein; 44g carbohydrates; 2g fiber; 1g fat (saturated); 3 mg cholesterol; 560 mg sodium; 210 mg potassium.
Exchanges: 2 starch, 1 fruit.

Ingredients:

  • 2 cup buttermilk complete pancake mix
  • 2 tbsp sugar
  • 1/4 tsp cinnamon
  • 1 1/2 cup water
  • 1 cup thinly sliced strawberries
  • 1 8-oz carton strawberry or vanilla lowfat yogurt


Instructions:

1. Heat griddle or skillet to 375 F.
2. Grease lightly with oil.
3. In medium bowl, combine pancake mix, sugar, cinnamon and water; stir just until large lumps disappear.
4. Fold in strawberries.
5. For each pancake, pour 1/4 cup batter onto hot griddle.
6. Cook 1-1 1/2 minutes, turning when edges look cooked and bubbles begin to break on surface. Continue to cook 1-1 1/2 minutes or until golden brown. Makes 12 pancakes (6 servings).
7. Spoon yogurt over each serving. If desired, garnish with additional strawberries.



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Main Ingredient:Fruit / Berry / Strawberry
Dairy / Yogurt
Dairy / Buttermilk
Course:Breakfast
Dessert
Cuisine:American
Preparation Method:Fry
Dish:Pancake
Special Diet:Low Fat
Difficulty:Easy

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