Tangy Yogurt Pancakes with Blueberry Compote
- Number of Servings: 1
Ingredients
1/4 cup blueberries1 1/2 tbsp Splenda1/2 tbsp lemon juice1/4 tbsp water1/3 cup all-purpose flour1/8 tsp baking soda1/4 tsp baking powderDash saltDash ground nutmeg2 oz fat free yogurt2 tbsp Unsweetened Almond Breeze1 tbsp egg substitute1/8 tsp Torani Sugar Free Syrup, vanilla1/4 tbsp applesauce
Combine the blueberries, 1 tbsp Splenda, lemon juice, and water in a small saucepan. Bring to a boil over medium-high heat; reduce the heat and simmer, stirring occasionally, until slightly thickened, about 12 minutes. Remove from the heat and keep warm.
Meanwhile, combine the flour, remaining 1/2 tbsp Splenda, baking powder, baking soda, salt, and nutmeg in a bowl. In a seperate bowl, combine the yogurt, milk, egg, applesauce, and vanilla. Add the flour mixture to the yogurt mixture, stirring just until smooth.
Heat a nonstick skillet over medium heat. Using a scant 1/4 cup for each pancake, pour the batter into the pan. Cook just until the tops are covered with bubbles and edges are cooked, 2-3 minutes. Turn the pancakes and cook until browned, about 2 minutes more. Serve with the warm blueberry compote.
Number of Servings: 1
Recipe submitted by SparkPeople user RAYNNE413.
Meanwhile, combine the flour, remaining 1/2 tbsp Splenda, baking powder, baking soda, salt, and nutmeg in a bowl. In a seperate bowl, combine the yogurt, milk, egg, applesauce, and vanilla. Add the flour mixture to the yogurt mixture, stirring just until smooth.
Heat a nonstick skillet over medium heat. Using a scant 1/4 cup for each pancake, pour the batter into the pan. Cook just until the tops are covered with bubbles and edges are cooked, 2-3 minutes. Turn the pancakes and cook until browned, about 2 minutes more. Serve with the warm blueberry compote.
Number of Servings: 1
Recipe submitted by SparkPeople user RAYNNE413.
Nutritional Info Amount Per Serving
- Calories: 220.2
- Total Fat: 0.8 g
- Cholesterol: 12.5 mg
- Sodium: 563.5 mg
- Total Carbs: 42.6 g
- Dietary Fiber: 1.6 g
- Protein: 8.3 g
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