Yoghurtpancakesglutenfree Recipes

FLUFFY YOGHURT PANCAKES

Fluffy Yoghurt Pancakes image

Yoghurt makes these fluffy pancakes extra tender and flavorful. Make a batch on the weekend, and freeze for on-the-go breakfasts!

Provided by By Betty Crocker Kitchens

Categories Breakfast

Time 25m

Yield 7

Number Of Ingredients 9

Ingredients

2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 eggs, slightly beaten
1 cup Mountain High™ whole milk plain yoghurt
1 1/4 cups lowfat (1%) milk
1 cup fresh blueberries, if desired

Steps:

Grease or spray griddle or skillet. Heat over medium-high heat (375°F). In large bowl, mix flour, sugar, baking powder, baking soda and salt with whisk. In small bowl, beat eggs, yoghurt and milk with whisk. Stir yoghurt mixture into flour mixture until no lumps remain in batter.
Ladle or spoon 1/4-cupfuls of batter onto griddle. Sprinkle blueberries on top (about 1 tablespoon per pancake). Cook 2 to 3 minutes or until edges are dry and bubbles form on top; turn, and cook 2 to 3 minutes or until golden brown. Transfer to serving plate. Repeat with remaining batter.

Nutrition Facts : Calories 210, Carbohydrate 37 g, Cholesterol 60 mg, Fiber 1 g, Protein 8 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 10 g, TransFat 0 g

PANCAKES WITH YOGURT TOPPING

Pancakes with Yogurt Topping image

From Betty's Soul Food Collection... It's a "fruity-licious" breakfast, topped with creamy, nutritious yogurt and sweet preserves-sort of like pancakes à la mode, but a whole lot better.

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 25m

Yield 6

Number Of Ingredients 7

Ingredients

2 cups Original Bisquick™ mix
1 teaspoon ground cinnamon
1 cup milk
1 teaspoon vanilla
2 eggs
2 containers (6 oz each) Yoplait® Original yogurt French vanilla
1/2 cup strawberry or other flavor fruit preserves

Steps:

Brush griddle or skillet with vegetable oil or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat. In large bowl, stir Bisquick mix, cinnamon, milk, vanilla and eggs with wire whisk or fork until blended.
For each pancake, pour 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown.
In medium bowl, mix topping ingredients. Serve hot pancakes with topping; if desired, sprinkle with additional cinnamon. Cover and refrigerate any remaining topping.

Nutrition Facts : Calories 320, Carbohydrate 57 g, Cholesterol 70 mg, Fat 1, Fiber 1 g, Protein 8 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 23 g, TransFat 0 g

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