Berry Yogurt Parfait Pancakes



Yield: Make 6 servings

Total Time: 55 mins

Nutritional Facts Per Serving

  • Calories 140
  • Total Fat 7g
  • Cholesterol 10mg
  • Sodium 330mg
  • Carbohydrates 13g
  • Dietary Fiber 2g
  • Protein 7g (3.8g from dairy)
  • Calcium 15% Daily Value
Recipe by: Midwest Dairy Association

Start your morning with fluffy, flavorful goodness and whip up these pancakes topped with yogurt, fruit and granola.

Ingredients

    Batter:

  • 1 ¼ cups all-purpose flour
  • ½ cup whole wheat flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ¾ cups low-fat buttermilk
  • 1 egg
  • 1 tablespoon unsalted butter, melted
  • ⅛ teaspoon almond extract
  • Topping:

  • 1 ½ cups low-fat plain or vanilla yogurt
  • ¾ cup low-fat granola
  • 3 cups mixed berries (strawberries, blueberries, raspberries)

Directions

In a large bowl, whisk together flours, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together buttermilk, egg, butter and almond extract. Pour wet ingredients into dry and mix until smooth (the batter will be thick.)

Heat griddle or large skillet coating with cooking spray over medium heat. Pour 3 tablespoons batter onto griddle and cook until bubbles on pancake start to break (about 2 minutes.) Flip with spatula and cook other side until golden brown. Repeat until batter is gone.

To assemble each serving, place one pancake on a plate and spread 2 tablespoons of yogurt on top. Top with ¼ cup berries and sprinkle with 1 tablespoon granola. Top with a second pancake and spread an additional 2 tablespoons vanilla yogurt on top. Top with another ¼ cup berries and another 1 tablespoon granola. Repeat to make remaining 5 servings.



Yield: Make 6 servings

Total Time: 55 mins

Nutritional Facts Per Serving

  • Calories 140
  • Total Fat 7g
  • Cholesterol 10mg
  • Sodium 330mg
  • Carbohydrates 13g
  • Dietary Fiber 2g
  • Protein 7g (3.8g from dairy)
  • Calcium 15% Daily Value

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