Recipe courtesy of Marcia Stanley, MS, RDN, culinary dietitian, on behalf of Milk Means More Total time: 25 minutes Servings:6
Topping:
1 3/4 cups plain Greek yogurt (fat free, 2% or 5%)
1/3 cup maple syrup
1/2 teaspoon ground cinnamon Pancakes: 1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 egg, lightly beaten
3/4 cup plain Greek yogurt (fat free, 2% or 5%)
1/2 cup milk (skim, 2% or whole)
3 tablespoons melted butter
1 teaspoon vanilla oil
1 cup fresh blueberries or chopped fresh strawberries To make topping: Stir yogurt, syrup and cinnamon. Cover and refrigerate.
To make pancakes: In mixing bowl, stir flour, sugar, baking powder, baking soda and salt. In separate bowl, whisk egg, yogurt, milk, butter and vanilla. Add yogurt mixture to flour mixture. Stir just until combined (batter should be slightly lumpy).
Scrape batter into large plastic food storage bag. Oil nonstick griddle or large nonstick skillet. Heat over medium heat. Cut ou about 1/2 inch from corner of plastic bag. Squeeze batter, about 1 tablespoon at a time, onto hot griddle. Cook 1-2 minutes per side, or until pancakes are golden brown, turning to second sides when bubbles form on surface of pancakes and edges are slightly dry.
Serve warm pancakes topped with cinnamon-maple yogurt and sprinkled with berries.
