Yogurt Pancakes

If you want to add more lacto ovo vegetarian recipes to your repertoire, Yogurt Pancakes might be a recipe you should try. One serving contains 418 calories, 15g of protein, and 9g of fat. For 82 cents per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 4. 3397 people were glad they tried this recipe. It works best as a breakfast, and is done in around 25 minutes. If you have salt, flour, honey, and a few other ingredients on hand, you can make it. It is brought to you by She Wears Many Hats. With a spoonacular score of 75%, this dish is solid. Try Quinoa Whole Wheat Greek Yogurt Pancakes {The Healthiest Pancakes I’ve Ever Made}, Banana Yogurt Pancakes, and Whole Wheat Yogurt Pancakes for similar recipes.

Servings: 4

Preparation duration: 5 minutes

Cooking duration: 20 minutes

 

Ingredients:

4 teaspoons baking powder

butter for pan

2 eggs, lightly beaten

2 cups all-purpose flour

3 tablespoons honey

1 cup milk

1 teaspoon salt

1 cup whole milk plain Greek style yogurt

Equipment:

whisk

frying pan

ladle

Cooking instruction summary:

Whisk together dry ingredients. Add wet ingredients until just combined and most lumps are gone. Do not over mix.Heat skillet over medium heat. Add enough butter to coat skillet.For each pancakes, ladle 1/3 cup batter onto hot skillet and gently spread batter into a circle about 6-inches in diameter. Cook until bubbles start to appear on the surface and underside is golden brown. Carefully flip pancake, then cook for the same amount of time for a total of about 2-3 minutes per pancake. Check for doneness and adjust cook time as necessary. Repeat for each pancake adding more butter to skillet as needed.

 

Step by step:


1. Whisk together dry ingredients.

2. Add wet ingredients until just combined and most lumps are gone. Do not over mix.

3. Heat skillet over medium heat.

4. Add enough butter to coat skillet.For each pancakes, ladle 1/3 cup batter onto hot skillet and gently spread batter into a circle about 6-inches in diameter. Cook until bubbles start to appear on the surface and underside is golden brown. Carefully flip pancake, then cook for the same amount of time for a total of about 2-3 minutes per pancake. Check for doneness and adjust cook time as necessary. Repeat for each pancake adding more butter to skillet as needed.


Nutrition Information:

Quickview
418k Calories
14g Protein
8g Total Fat
70g Carbs
11% Health Score
Limit These
Calories
418k
21%

Fat
8g
14%

  Saturated Fat
4g
29%

Carbohydrates
70g
23%

  Sugar
20g
23%

Cholesterol
99mg
33%

Sodium
727mg
32%

Get Enough Of These
Protein
14g
29%

Phosphorus
535mg
54%

Selenium
32µg
47%

Vitamin B2
0.66mg
39%

Calcium
388mg
39%

Vitamin B1
0.56mg
37%

Folate
135µg
34%

Manganese
0.47mg
23%

Potassium
747mg
21%

Iron
3mg
21%

Vitamin B3
3mg
19%

Vitamin B12
0.85µg
14%

Vitamin B5
1mg
12%

Zinc
1mg
11%

Magnesium
35mg
9%

Vitamin D
1µg
9%

Fiber
1g
7%

Vitamin A
346IU
7%

Copper
0.14mg
7%

Vitamin B6
0.12mg
6%

Vitamin E
0.43mg
3%

covered percent of daily need
Widget by spoonacular.com

 

Related Videos:

Katie Lee Makes Lemon Yogurt Pancakes with Blueberry Topping at Home | Food Network

 

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