Description
Fluffy, light, whole wheat yogurt pancakes bursting with sweet cherries with a maple cherry sauce.
Ingredients
- FOR THE PANCAKES:
- ¼ cups Greek Yogurt, Plain And Non-fat
- 1 whole Egg White
- ½ teaspoons Almond Extract
- 3 Tablespoons Whole Wheat Pastry Flour
- ¼ teaspoons Baking Soda
- ¼ teaspoons Sugar
- 1 dash Salt
- ⅓ cups Cherries, Pitted, Cut In Half
- FOR THE CHERRY SAUCE:
- ½ cups Cherries, Pitted, Cut In Half
- ¼ cups Maple Syrup
Preparation
In a small bowl, mix Greek yogurt, egg white and almond extract.
In a separate bowl combine flour, baking soda, sugar, and salt.
Combine both mixtures and whisk till evenly mixed. Fold in halved cherries.
Place 1/4-cup batter onto a nonstick skillet over medium heat and cook till bubbles start appearing through the top of the pancake then flip, about 1-2 minutes on each side. (I flattened out my batter with the spatula to cook more evenly.)
For the sauce:
In a sauce pan add cherries and maple syrup. Set temperature on medium and when it starts to simmer, set the temperature to low and cook until thick and bubbly. It’s done about the same time your pancakes are.
Calories for everything! 233, Fat: .06, Cholesterol: 0, Sodium: 547, Potassium: 364, Carbs: 48, Fiber: 4.8, Sugar: 28, Protein: 14
