Facebook

1
Pinterest

0
Save

1
Print

2

Oatmeal Pancakes with Yogurt Topping

1 Ratings

1 Comments

Prep 30 min
Total 30 min
Ingredients 10
Servings 5

Ingredients

egg or 2 egg whites

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

tablespoon sugar

tablespoons vegetable oil

teaspoon baking powder

1/2

teaspoon baking soda

tablespoons fat-free (skim) milk

1/2

cup fruit preserves, any flavor

Directions

Hide Images

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.

Nutrition Information

Nutrition Facts

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;