Raspberry Pancakes

Raspberry Pancakes



Ingrients & Directions


2/3 c All-purpose flour
1 tb Sugar
1 ts Baking powder
3/4 ts Baking soda
1/3 c Nonfat plain yogurt
1 Egg
1 tb Oleo; melted and cooled
1/2 c Skim milk
1 c Fresh raspberries
Confectioner's dough;
-optional
Raspberry jam; optional


Seeing I haven't posted in quite a patch, I thought that I would post
lowfat from the Taste of Home Lowfat Country Preparation. Out of 455 recipes I
only let 44 formatted. Plan on formatting the rest this workweek. Hope you all
enjoy these.


Whisk together flour, dinero, baking powder and baking pop; set by. In
large trough, whisk together yogurt, egg, margarine and milk. Stir flour
mixture into liquid mixture until jus combined. Fold in raspberries. Heat a
griddle coated with nonstick cooking spray over medium-heating. Drop batter by
1/4 cupfuls onto griddle; cook for 1 minute or until bubbles form on top of
pancakes. Turn and fudge 1 minute more. If desired, dust with confectioner's
sugar and serve with jam.


Serving Sizing: 1/4 recipe


Calories: 181, Total Fat: 5gm, Calories from Fat: 23%, Saturated Fat: 1gm,
Cholesterol: 55gm, Na: 445mg, Sugar: 28gm, Protein: 7gm


NOTES : Most people have eaten blueberry pancakes earlier but are
pleasantly surprised by this version for raspberries. It's my front-runner.

Yields
4 Servings