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Oatmeal Pancakes with Yogurt Topping

  • Prep 30 min
  • Total 30 min
  • Ingredients 10
  • Servings 5

Ingredients

1
egg or 2 egg whites
3
containers (6 oz each) Yoplait® Light Fat Free very vanilla yogurt (2 cups)
3/4
cup quick-cooking oats
1/2
cup all-purpose Gold Medal™ flour
1
tablespoon sugar
2
tablespoons vegetable oil
1
teaspoon baking powder
1/2
teaspoon baking soda
2
tablespoons fat-free (skim) milk
1/2
cup fruit preserves, any flavor
2008 © and ®/™ of General Mills Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
Calories from Fat
70
% Daily Value
Total Fat
7g
11%
Saturated Fat
1 1/2g
6%
Trans Fat
0g
Cholesterol
45mg
15%
Sodium
430mg
18%
Potassium
250mg
7%
Total Carbohydrate
54g
18%
Dietary Fiber
2g
8%
Sugars
27g
Protein
8g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
2%
2%
Calcium
20%
20%
Iron
8%
8%
Exchanges:
2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

 

Directions

  • 1 Spray griddle or skillet with cooking spray; heat griddle to 375°F or heat skillet over medium heat. In large bowl, beat egg with wire whisk until foamy; stir in 1 cup of the yogurt and all remaining ingredients except preserves, just until smooth. (For thinner pancakes, stir in 1 additional tablespoon milk.)
  • 2 For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown.
  • 3 In small bowl, mix remaining 1 cup yogurt and preserves. Serve with pancakes.

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