Yogurt Pancakes

Name: Yogurt Pancakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 dozen.
Ingredients: 2 cups all-purpose flour; 2 tablespoons sugar; 2 teaspoons baking powder; 1 teaspoon baking soda; 2 large eggs, room temperature, lightly beaten; 2 cups plain yogurt; 1/4 cup water; Optional: Semisweet chocolate chips, dried cranberries, sliced ripe bananas and coarsely chopped pecans

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 1 dozen.

Get your day off to a great start with these yummy yogurt pancakes. Short on time? Make a batch on the weekend! —Cheryll Baber, Homedale, Idaho

Ingredients

2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 large eggs, room temperature, lightly beaten
2 cups plain yogurt
1/4 cup water
Optional: Semisweet chocolate chips, dried cranberries, sliced ripe bananas and coarsely chopped pecans

Directions

1. In a small bowl, combine the flour, sugar, baking powder and baking soda. In another bowl, whisk the eggs, yogurt and water. Stir into dry ingredients just until moistened.
2. Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Sprinkle with optional ingredients if desired. Turn when bubbles form on top; cook until the second side is golden brown.

Nutrition Facts

2 pancakes: 242 calories, 5g fat (2g saturated fat), 73mg cholesterol, 432mg sodium, 40g carbohydrate (8g sugars, 1g fiber), 9g protein. Diabetic Exchanges: 2-1/2 starch, 1 fat.

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