Yogurt-Topped Strawberry Pancakes Recipe
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.
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.