Pancakes with Berry Topping
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 c. frozen mixed berries1/2 c. water1/4 c. sugar1 c. plain Greek-style yogurt (such as Fage 0%)1 c. low-fat ricotta or cottage cheese3 large eggsJuice of 1 lemon (3 Tbsp)1 c. white flour (using whole wheat flour will add fiber)1/2 tsp baking sodaPinch of salt
Mix the berries, water, and sugar in a microwavable bowl. Heat at one-minute intervals, stirring each time until berries begin to break apart.
Meanwhile, stir or whisk together the yogurt, ricotta cheese, eggs, and lemon juice in a bowl.
In another bowl, mix the flour, baking soda, and salt. Add the flour mixture to the yogurt mixture and stir until well blended. The mixture will be thick.
Heat a large skillet, saute pan, or griddle to medium-low heat. Coat with nonstick cooking spray, if needed. Add batter in large spoonfuls (about 1/4 cup each). Flip the pancakes when the tops begin to bubble, 3-5 minutes. Cook the second side until browned. Serve with warm berries.
Makes 12-14 pancakes.
Number of Servings: 4
Recipe submitted by SparkPeople user STEWSPJS.
Meanwhile, stir or whisk together the yogurt, ricotta cheese, eggs, and lemon juice in a bowl.
In another bowl, mix the flour, baking soda, and salt. Add the flour mixture to the yogurt mixture and stir until well blended. The mixture will be thick.
Heat a large skillet, saute pan, or griddle to medium-low heat. Coat with nonstick cooking spray, if needed. Add batter in large spoonfuls (about 1/4 cup each). Flip the pancakes when the tops begin to bubble, 3-5 minutes. Cook the second side until browned. Serve with warm berries.
Makes 12-14 pancakes.
Number of Servings: 4
Recipe submitted by SparkPeople user STEWSPJS.
Nutritional Info Amount Per Serving
- Calories: 370.3
- Total Fat: 9.0 g
- Cholesterol: 178.4 mg
- Sodium: 155.9 mg
- Total Carbs: 51.5 g
- Dietary Fiber: 2.4 g
- Protein: 20.5 g
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