LEMON YOGURT PANCAKES RECIPES

Name: Light and Tasty Lemon Yogurt Pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 8 serving(s)
Ingredients: 1 egg; 1/2 cup fat-free lemon yogurt or 1/2 cup plain nonfat yogurt; 1/2 cup milk; 2 tablespoons canola oil; 1 tablespoon sugar; 1/2 teaspoon nutmeg; 1 cup flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda

LIGHT AND TASTY LEMON YOGURT PANCAKES RECIPE - FOOD.COM

Light and Tasty Lemon Yogurt Pancakes Recipe - Food.com image

I've seen several lemon pancake recipes, but they had either cottage cheese or ricotta. These are made with yogurt. They're low fat too. From Outpost Natural Foods. Instead of lemon flavored yogurt, I use plain and add 1/2 lemon to a double batch. 8 pancakes wouldn't go very far in this family!

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 egg
1/2 cup fat-free lemon yogurt or 1/2 cup plain nonfat yogurt
1/2 cup milk
2 tablespoons canola oil
1 tablespoon sugar
1/2 teaspoon nutmeg
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda

Steps:

In bowl, beat the egg and mix in the yogurt, milk and oil.
Stir in sugar and nutmeg.
In separate bowl, combine flour, baking powder and baking soda.
Add the flour mixture to the liquid and mix. The batter will be thick.
Grease and heat a griddle and pour out 1/4 C batter.
Cook pancakes until they begin to bubble, then turn and cook on other side.
Serve warm with maple syrup or Cherry Pancake Syrup.

Nutrition Facts : Calories 113.7, FatContent 4.9, SaturatedFatContent 0.9, CholesterolContent 25.4, SodiumContent 140.7, CarbohydrateContent 14.5, FiberContent 0.5, SugarContent 1.7, ProteinContent 2.9

LEMON & YOGURT PANCAKES | HEALTHY RECIPE | WW UK

Lemon & yogurt pancakes | Healthy Recipe | WW UK image

Perfect for stashing in the freezer for days when you suddenly fancy pancakes – this make-and-freeze stack is ready in a flash.

Provided by WEIGHTWATCHERS.COM

Categories Breakfast,Brunch

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 8 servings

Number Of Ingredients 13

Ingredients

90 g Wholemeal Flour
0.5 teaspoons, level Baking powder
0.5 teaspoons, level Bicarbonate of Soda
0.5 teaspoons Salt
2 medium, raw Egg, whole, raw
100 g 0% fat natural Greek yogurt
150 ml Semi Skimmed Milk
50 g 0% fat natural Greek yogurt
30 g Honey
1 tablespoons Rapeseed Oil
0.25 teaspoons, level Vanilla Extract
1 zest(s) of 1 Lemon(s)
4 spray(s) Calorie controlled cooking spray

Steps:

Mix together the flour, baking powder, bicarbonate of soda and salt in a large bowl.
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.
Mist 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, misting the pan with more cooking spray as necessary, to make a total of 16 pancakes.
Serve 2 pancakes per person topped with 25g 0% fat natural Greek yogurt, a handful of fresh blueberries, some pared lemon zest and ½ teaspoon clear honey.

Nutrition Facts : Calories 123 kcal

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