YOGURT PANCAKES RECIPE: HOW TO MAKE IT - TASTE OF HOME
Steps:
- In a small bowl, combine the flour, sugar, baking powder and baking soda. In another bowl, whisk the eggs, yogurt and water. Stir into dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Sprinkle with optional ingredients if desired. Turn when bubbles form on top; cook until the second side is golden brown., Freeze option: Arrange cooled pancakes in a single layer on baking sheets. Freeze overnight or until frozen. Transfer to a resealable plastic freezer bag. May be frozen for up to 2 months. To use, place pancakes on a microwave-safe plate; microwave on high for 40-50 seconds or until heated through.
Nutrition Facts : Calories 242 calories, FatContent 5g fat (2g saturated fat), CholesterolContent 73mg cholesterol, SodiumContent 432mg sodium, CarbohydrateContent 40g carbohydrate (8g sugars, FiberContent 1g fiber), ProteinContent 9g protein. Diabetic Exchanges 2.500 starch
BREAKFAST MUFFINS RECIPE - BBC GOOD FOOD
Make muffins healthier with mashed banana and apple sauce for natural sweetness, plus blueberries and seeds for an extra nutritious hit
Provided by Cassie Best
Categories Breakfast
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield Makes 12
Number Of Ingredients 14
Steps:
- Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with 12 large muffin cases. In a jug, mix the eggs, yogurt, oil, apple sauce, banana, honey and vanilla. Tip the remaining ingredients, except the seeds, into a large bowl, add a pinch of salt and mix to combine.
- Pour the wet ingredients into the dry and mix briefly until you have a smooth batter – don’t overmix as this will make the muffins heavy. Divide the batter between the cases. Sprinkle the muffins with the extra oats and the seeds. Bake for 25-30 mins until golden and well risen, and a skewer inserted into the centre of a muffin comes out clean. Remove from the oven, transfer to a wire rack and leave to cool. Can be stored in a sealed container for up to 3 days.
Nutrition Facts : Calories 179 calories, FatContent 7 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 23 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 3 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.6 milligram of sodium
26 RECIPES YOU CAN MAKE WITH YOGURT — EAT THIS NOT THAT
Apr 14, 2020 · Muffins are another baked good that benefit greatly from the use of yogurt in the batter. The yogurt will react with the baking soda to encourage leavening, and your muffins will …
From eatthis.com
From eatthis.com
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PUMPKIN SPICE MUFFINS RECIPE | ALLRECIPES
It is very difficult to find a recipe for whole wheat muffins that are moist and light. (I usually end up with a dense rock!) This recipe has everything I look for: 100% whole grains, low fat and low …
From allrecipes.com
From allrecipes.com
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CORN MUFFINS RECIPE | ALLRECIPES
I used a little less sugar (as 1/2c just seemed like a lot) I didn't have buttermilk so used 1/2 2% and 1/2 light cream) and a wee bit less than a full cup - I also added pineapple chunks - turned out great!! the recipe seemed a little watery than previous corn meal muffins …
From allrecipes.com
From allrecipes.com
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26 RECIPES YOU CAN MAKE WITH YOGURT — EAT THIS NOT THAT
Apr 14, 2020 · You may be used to thinking of yogurt as a quick breakfast or snack, one you buy in a small single-serving container and loaded with fruit flavors.But yogurt is so much more and deserves to be used to its full potential. Its tanginess makes it the perfect candidate for baking recipes…
From eatthis.com
From eatthis.com
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