Prep 5 mins
Cook 10 mins
A recipe from The Comfort Food Diet cookbook of Taste of Home. I will do them for my son tomorrow morning.
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 eggs
- 2 cups plain yogurt
- 1⁄4 cup water
- semi-sweet chocolate chips, dried cranberries, sliced ripe bananas and coarsely chopped pecans (optional)
- In a small bowl, combine the flour, sugar, baking powder and baking soda. In another bowl, whisk the eggs, yogurt and water. Stir into dry ingredients just until moistened.
- Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Sprinkle with chocolate chips or cranberries if desired. Turn when bubbles form on top; cook until the second side is golden brown. Serve with bananas or pecans, if desired.
- To freeze, arrange cooled pancakes in a single layer on sheet pans. Freeze overnight or until frozen. Transfer to a resealable plastic freezer bag. May be frozen for up to 2 months.
- To use frozen pancakes: Place pancake on a microwave safe plate; microwave on hit for 40-50 seconds or until heated through.
Delicious! I'm glad I chose your recipe for pancakes this morning. I had a big container of NF vanilla yogurt that I wanted to use up and this was the perfect way to do it. I thought the batter seemed a little thick, but I made as directed and the pancakes came out light and flavorful. Thanks so much for posting. I'll be making these again.
At first I was a little concerned about the amount of yogurt in this, but it really turned out well, as they ended nice and fluffy. I had some leftover chocolate chips, that I used for a topping, as well as some butter, that I combined together. Great breakfast. Made for 1-2-3 hits.
Very healthy, yummy and quick breakfast! I made using wheat flour and Greek yogurt, topping with fresh pomegranate seeds and would not change a thing as these were great. Thanks for the post.