Oatmeal Pancakes with Yogurt Topping
- Prep 30 min
- Total 30 min
- Ingredients 10
- Servings 5
Qué Rica Vida Cocina
Updated Mar 12, 2008
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
-
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.)
-
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.
-
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
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