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Ingredientes
- 2/3 c. All-purpose flour
- 1 Tbsp. Sugar
- 1 tsp Baking pwdr
- 3/4 tsp Baking soda
- 1/3 c. Nonfat plain yogurt
- 1 x Egg
- 1 Tbsp. Margarine, melted and cooled
- 1/2 c. Skim lowfat milk
- 1 c. Fresh raspberries
- Â Â Confectioner's sugar, optional
- Â Â Raspberry jam, optional
Direcciones
- Enjoy these.
- Whisk together flour, sugar, baking pwdr and baking soda; set aside. In large bowl, whisk together yogurt, egg, margarine and lowfat milk. Stir flour mix into liquid mix till jus combined. Mix in raspberries. Heat a griddle coated with nonstick cooking spray over medium-heat. Drop batter by 1/4 cupfuls onto griddle; cook for 1 minute or possibly till bubbles form on top of pancakes. Turn and cook 1 minute more. If you like, dust with confectioner's sugar and serve with jam.
- Serving Size: 1/4 recipe
- NOTES : Most people have eaten blueberry pancakes before but are pleasantly surprised by this version for raspberries. It's my favorite.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 128g | |
| Recipe makes 4 servings | |
| Calories 186 | |
| Calories from Fat 39 | 21% |
| Total Fat 4.38g | 5% |
| Saturated Fat 0.95g | 4% |
| Trans Fat 0.52g | |
| Cholesterol 48mg | 16% |
| Sodium 631mg | 26% |
| Potassium 188mg | 5% |
| Total Carbs 30.59g | 8% |
| Dietary Fiber 2.6g | 9% |
| Sugars 11.11g | 7% |
| Protein 6.12g | 10% |
