Title: Yogurt-Topped Strawberry Pancakes
Categories: Breakfast Pancake
Yield: 12 Servings

2	c	Buttermilk complete
		Pancake mix
2	tb	Sugar
1/4	ts	Cinnamon
1 1/2	c	Water
1	c	Thinly sliced strawberries
1		8-oz carton strawberry
		Or vanilla lowfat yogurt

Heat griddle or skillet to 375 F. 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 1/4 cup batter onto hot griddle. 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. Spoon yogurt over each serving. If desired, garnish with additional strawberries. 6 servings (12 pancakes).

Per serving: calories 200; protein 5g; carb 44g; fiber 2g; fat 1g (saturated); cholesterol 3 mg; sodium 560 mg; potassium 210 mg; exchanges: 2 starch, one fruit.

previous

next