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Oatmeal Pancakes with Yogurt Topping

Name: Oatmeal Pancakes with Yogurt Topping
Prep time: 30 min
Total time: 30 min
Yield: 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

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

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.

Nutrition Facts

Serving Size: 1 Serving

Calories: 320

Calories from Fat: 70

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;