Tangy Yogurt pancakes with blueberry compote

Name: Tangy Yogurt pancakes with blueberry compote Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 cup blueberries; 6 TBS sugar; 2 TBS lemon juice; 1 TBS water; 1 1/3 cups all-purpose flour; 1 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp salt; 1/8 tsp ground nutmeg; 8 ounces yogurt plain non-fat (about 3/4 cup); 1/2 cup fat free milk; 1 large egg; 1 TBS canola oil; 1/2 tsp real vanilla extract

Minutes to Prepare: 15
Minutes to Cook: 15

Number of Servings: 4

Ingredients

1 cup blueberries6 TBS sugar2 TBS lemon juice1 TBS water1 1/3 cups all-purpose flour1 tsp baking powder1/4 tsp baking soda1/4 tsp salt1/8 tsp ground nutmeg8 ounces yogurt, plain non-fat (about 3/4 cup)1/2 cup fat free milk1 large egg1 TBS canola oil1/2 tsp real vanilla extract

Directions

Combine blueberries, lemon juice, water and 4 tbs of sugar in a saucepan, bring to boil, then lower and simmer 12 - 15 miins.

Combine remaining ingredients until combined. Pour by scant 1/4 cupfuls on hot griddle or pan, flip when tops are bubbled an edges are cooked, cook another 2 minutes until browned. Serve with compote.

Number of Servings: 4

Recipe submitted by SparkPeople user MLAMEIR.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 300.0
Total Fat: 5.5 g
Cholesterol: 53.6 mg
Sodium: 140.4 mg
Total Carbs: 56.9 g
Dietary Fiber: 2.2 g
Protein: 6.1 g

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