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Oatmeal Pancakes with Yogurt Topping

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  • Prep 30 min
  • Total 30 min
  • Ingredients 10
  • Servings 5
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by Qué Rica Vida Cocina
Updated Mar 12, 2008
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Ingredients

  • 1 egg or 2 egg whites
  • 3 containers (6 oz each) Yoplait® Light Fat Free very vanilla yogurt (2 cups)
  • 3/4 cup quick-cooking oats
  • 1/2 cup all-purpose Gold Medal™ flour
  • 1 tablespoon sugar
  • 2 tablespoons vegetable oil
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons fat-free (skim) milk
  • 1/2 cup fruit preserves, any flavor

Directions

  • 1
    Spray griddle or skillet with cooking spray; heat griddle to 375°F or heat skillet over medium heat. In large bowl, beat egg with wire whisk until foamy; stir in 1 cup of the yogurt and all remaining ingredients except preserves, just until smooth. (For thinner pancakes, stir in 1 additional tablespoon milk.)
  • 2
    For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown.
  • 3
    In small bowl, mix remaining 1 cup yogurt and preserves. Serve with pancakes.

Nutrition Information

320 Calories, 7g Total Fat, 8g Protein, 54g Total Carbohydrate, 27g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
320
Calories from Fat
70
Total Fat
7g
11%
Saturated Fat
1 1/2g
6%
Trans Fat
0g
Cholesterol
45mg
15%
Sodium
430mg
18%
Potassium
250mg
7%
Total Carbohydrate
54g
18%
Dietary Fiber
2g
8%
Sugars
27g
Protein
8g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
2%
2%
Calcium
20%
20%
Iron
8%
8%
Exchanges:
2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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