Lemon & yogurt pancakes
4
Points®
Temps total: 50 min • Préparation: 15 min • Cuisson: 35 min • Portions: 8 • Difficulté: Facile
Perfect for stashing in the freezer for days when you suddenly have the last minute urge to indulge in some pancakes – this make-and-freeze stack is ready in a flash.
Ingrédients
Whole wheat flour
¾ cup(s)
Baking powder
½ tsp(s)
Baking soda
½ tsp(s)
Table salt
½ tsp(s)
Egg
2 large
Fat-free skim milk
⅝ cup(s)
Honey
1½ tbsp(s)
Plain fat free Greek yogurt
⅓ cup(s)
Canola oil
1 tbsp(s)
Vanilla extract
¼ tsp(s)
Lemon
2 wedge(s), zested, divided (half for mixture and half for garnish)
Cooking spray
4 spray(s)
Plain fat free Greek yogurt
5 tbsp(s), for garnish
Blueberries
2 cup(s), for garnish
Honey
4 tsp(s), for garnish
Instructions
1
Mix together the flour, baking powder, baking soda, and salt in a large bowl.
2
In a separate bowl, whisk together the eggs, milk, yogurt, honey, oil, vanilla extract and lemon zest until smooth. Add the egg mixture to the flour mixture and stir until just blended.
3
Spray a nonstick frying pan with the cooking spray and set over a medium-low heat. Fill a ladle two-thirds full of the batter and pour onto the pan. Tilt the pan so that the batter spreads as thinly as possible. Cook for 1-2 minutes until one side is lightly golden then turn the pancake and cook for another 30 seconds to 1 minute. Slide it onto a plate then repeat with the remaining batter, spraying the pan with more cooking spray as necessary, to make a total of 16 pancakes.
4
Serve 2 pancakes per person topped with 2 tsp Greek yogurt, 1/4 cup fresh blueberries, lemon zest, and ½ tsp honey.
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