Description
A little twist to traditional pancakes, served with fresh spring berries and a dollop of cinnamon and vanilla-infused yogurt.
Ingredients
- FOR THE POPOVERS:
- ½ cups Greek Yogurt, Plain
- 2 whole Egg Whites
- ½ teaspoons Vanilla Extract
- ½ teaspoons Baking Soda
- 1 teaspoon Sugar
- ⅛ teaspoons Salt
- ⅛ teaspoons Cinnamon
- ½ cups Whole Wheat Pastry Flour
- FOR THE TOPPING:
- 2 Tablespoons Greek Yogurt, Plain
- 1 dash Cinnamon
- 1 drop Vanilla Extract
- ½ cups Mixed Berries
Preparation
Preheat oven to 350ºF. Spray muffin pan with cooking spray.
For the popovers, in a blender add Greek yogurt, egg whites, vanilla extract, baking soda, sugar, salt, cinnamon and flour. Process until smooth. Pour pancake batter in the muffin pan and cook for about 11-15 minutes until pancakes is slightly puffed and set.
Meanwhile, prepare the topping. In a small bowl add yogurt, cinnamon and vanilla extract, mix together.
Top popovers with berries and yogurt topping.
