Ingredients for Light And Tasty Lemon Yogurt Pancakes
- 1 large egg
- Fat Free Lemon Yogurt
- 1/4 cup milk
- Canola Oil
- 1/4 cup granulated sugar
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
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How to Make Light And Tasty Lemon Yogurt Pancakes
- In a medium bowl, whisk together 1 large egg, 1 cup plain yogurt, 1/4 cup milk, and 2 tablespoons vegetable oil until well combined.
- Stir in 1/4 cup granulated sugar and 1/4 teaspoon ground nutmeg.
- In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The batter will be thick.
- Zest and juice 1/2 a lemon and add to the batter.
- Heat a lightly oiled griddle or frying pan over medium heat. Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles begin to form on the surface.
- Serve immediately with your favorite toppings, such as maple syrup, cherry syrup, fresh berries, or a dollop of whipped cream.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
6g
Fat
4g
Carbs
4g
