Ingredients
-
1
-
1/2
-
1/2
-
2
-
1
-
1/2
-
1
-
1
-
1/2
-
-
-
-
-
-
Directions
Light and Tasty Lemon Yogurt Pancakes,I’ve seen several lemon pancake recipes, but they had either cottage cheese or ricotta. These are made with yogurt. They’re low fat too. From Outpost Natural Foods. Instead of lemon flavored yogurt, use plain and add 1/2 lemon to a double batch. 8 pancakes wouldn’t go very far in this family!,I left the oil out (just add a little more milk or even water if necessary), used nonfat plain Greek yogurt, zest and juice of one lemon and just a dash of salt. They came out great! (also, if you follow my tweaks and also use non-fat milk, these are 4 points on ww freestyle for 2 pancakes!),Very good pancakes, the lemon flavor was very subtle. Made as directed. I’ll try them again with some fresh blueberries mixed in. If I wanted to make them more lemony, I would put lemon zest in the sugar the night before. I got 7 pancakes out of this, but DH was full after 4, so i was safe.
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Steps
|
1
Done
|
In Bowl, Beat the Egg and Mix in the Yogurt, Milk and Oil. |
|
2
Done
|
Stir in Sugar and Nutmeg. |
|
3
Done
|
in Separate Bowl, Combine Flour, Baking Powder and Baking Soda. |
|
4
Done
|
Add the Flour Mixture to the Liquid and Mix. the Batter Will Be Thick. |
|
5
Done
|
Grease and Heat a Griddle and Pour Out 1/4 C Batter. |
|
6
Done
|
Cook Pancakes Until They Begin to Bubble, Then Turn and Cook on Other Side. |
|
7
Done
|
Serve Warm With Maple Syrup or Cherry Pancake Syrup. |
