Tangy Yogurt pancakes with blueberry compote
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Tangy Yogurt pancakes with blueberry compote calories by ingredient
Introduction
WW Recipe, 7 pts. per serving WW Recipe, 7 pts. per servingNumber of Servings: 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
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.
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.