YOGURT PANCAKES

Yogurt Pancakes image

Provided by Boomette

Categories Breakfast

Time 15m

Yield 12 pancakes

Number Of Ingredients 8

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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)

Steps:

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.

Nutrition Facts : Calories 121.2, Fat 2.3, SaturatedFat 1.1, Cholesterol 36.3, Sodium 196.6, Carbohydrate 20.1, Fiber 0.6, Sugar 4.1, Protein 4.6