Mini Greek Yogurt Pancakes with Cinnamon-Maple Topping
- 1 3/4 cups plain Greek yogurt (fat free, 2% or 5%)
- 1/3 cup maple syrup
- 1/2 teaspoon ground cinnamon
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 egg, lightly beaten
- 3/4 cup plain Greek yogurt (fat free, 2% or 5%)
- 1/2 cup milk (skim, 2% or whole)
- 3 tablespoons melted butter
- 1 teaspoon vanilla
- 1 cup fresh blueberries or chopped fresh strawberries
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
For topping, stir together 1 3/4 cups yogurt, syrup and cinnamon. Cover and refrigerate until serving time.
For pancakes, in mixing bowl stir together flour, sugar, baking powder, baking soda and salt. In another bowl whisk together egg, 3/4 cup yogurt, milk, butter and vanilla. Add yogurt mixture to flour mixture. Stir just until combined (batter should still be slightly lumpy).
Scrap batter into large plastic food storage bag. Oil nonstick griddle or large nonstick skillet. Heat over medium heat. Cut off about 1/2 inch from the corner of the plastic bag. Squeeze batter, about 1 tablespoon at a time, through hole onto hot griddle. Cook for 1 to 2 minutes per side or until pancakes are golden brown, turning to second sides when bubbles form on the surface of the pancakes and edges are slightly dry.
Serve warm pancakes topped with cinnamon-maple yogurt and sprinkled with berries.