Apple-Cinnamon Pancakes with Lemon Yogurt Topping
15 mins
1 h 15 mins
Nutrition Facts
Calories: 225
Total Fat: 2 g
Saturated Fat: 0 g
Cholesterol: 50 mg
Sodium: 220 mg
Total Carbohydrate: 43 g
Dietary Fiber: 6 g
Protein: 10 g
INGREDIENTS
-
1 1/4
cup(s)
yogurt, fat-free plain
-
1
tablespoon
lemon zest, grated
-
2
tablespoon
honey
-
3
teaspoon
vanilla extract
-
2
teaspoon
cinnamon, ground
-
1
cup(s)
flour, buckwheat
-
1/4
teaspoon
baking soda
-
1
teaspoon
baking powder
-
2/3
cup(s)
milk, fat-free
-
1
egg(s)
-
1
large
apple(s), diced (about 1 cup), preferably Golden Delicious
-
oil spray
PREPARATION
To make the topping: Whisk together 1 cup of yogurt, lemon zest, 1 tablespoon of honey, 1 teaspoon of vanilla, and 1 teaspoon of cinnamon in a small bowl. Set aside. (Time-saving Tip: Substitute 1 cup of any Greek or traditional flavored yogurt for the yogurt topping to cut down on prep.)
To make the pancakes: In a large bowl, combine the flour, baking powder, baking soda, and 1 teaspoon of cinnamon. Whisk until well-blended. In a small bowl, whisk together the milk, egg, ¼ cup of yogurt, 1 tablespoon of honey, and 2 teaspoons of vanilla. Pour the wet ingredients over the flour mixture and fold until just combined. Stir in the diced apple.
Spray a griddle or large frying pan with oil spray, and heat over medium-high heat. When the pan is hot, ladle about 2 tablespoons batter onto the griddle for each pancake. Cook until small bubbles form around the edges, 2 to 3 minutes. Flip the pancakes, and cook 2 to 3 minutes longer, until the centers are cooked through. Serve immediately with the topping, or allow to cool and freeze in an air-tight container.
Serving Size: 4 mini pancakes
|
Advertisement
Get the Food Cures
newsletter, FREE!
Search for a food to find out which of your favorites will actually help you feel better. Just start typing in the box above!
|