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Yogurt Topped Strawberry Pancakes
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Rating: 4.0/5 (54 votes cast)

Meal Type: Breakfast
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: American
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 95
% Daily Value**
Total Fat 1g
2%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 5mg
2%
Sodium 265mg
11%
Total Carbohydrate 19g
6%
Dietary Fiber 1g
3%
Sugars 3g
Protein 2g
Vitamin A  0%Vitamin C  14%
Calcium  6%Iron  4%
Potassium  3%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Yogurt Topped Strawberry Pancakes

Date Added: February 13, 2016
This is a perfect example of how one can stay healthy and yet have a delicious meal too. Adding the yogurt helps to keep this dish low calorie, plus adding the strawberries adds flavor. The cinnamon adds a hint of spice to make this dish perfect.

Ingredients:

2 cups Pancake Mix
1 1/2 cups Water
1 cup Strawberry Thinly sliced
2 tablespoons Sugar
1/4 teaspoon Cinnamon
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Directions:

1. Heat griddle or skillet to 375 F.

2. Grease lightly with oil. In medium bowl, combine pancake mix, sugar, cinnamon and water; stir just until large lumps disappear.

3. Fold in strawberries. For each pancake, pour 1/4 cup batter onto hot griddle.

4. Cook 1-1 1/2 minutes, turning when edges look cooked and bubbles begin to break on surface.

5. Continue to cook 1-1 1/2 minutes or until golden brown.

6. Spoon yogurt over each serving. If desired, garnish with additional strawberries.

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Dietary Notes:
This recipe is low-fat with 1.17g per serving, low-saturated fat with 0.25g per serving and low-cholesterol with 4.58mg per serving

This recipe is a good source of Vitamin C with 14% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Strawberry, Natural Sweeteners allergies.
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