Yogurt Pancakes

Name: Yogurt Pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 12 pancakes
Ingredients: 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)

(4)

Recipe by Boomette

A recipe from The Comfort Food Diet cookbook of Taste of Home. I will do them for my son tomorrow morning.

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READY IN: 15mins

YIELD: 12 pancakes

UNITS: US

INGREDIENTS

Nutrition

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)

DIRECTIONS

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.

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