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Yogurt Pancakes



2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 eggs, lightly beaten
2 cups (16 ounces) plain yogurt
1/4 cup water
Semisweet chocolate chips, dried cranberries, sliced ripe bananas and coarsely chopped pecans, optional


In a small bowl, combine the flour, sugar, baking powder and baking soda. In another bowl, whisk the eggs, yogurt and water. Stir into dry ingredients just until moistened.

Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Sprinkle with optional ingredients if desired. Turn when bubbles form on top; cook until the second side is golden brown.

To freeze, arrange cooled pancakes in a single layer on baking sheets. Freeze overnight or until frozen. Transfer to a resealable plastic freezer bag. May be frozen for up to 2 months.


To use frozen pancakes: Place pancakes on a microwave-safe plate; microwave on high for 40-50 seconds or until heated through.

Yield: 12 pancakes.


Nutritional Facts
2 pancakes (calculated without optional ingredients) equals 242 calories, 5 g fat (2 g saturated fat), 81 mg cholesterol, 403 mg sodium, 40 g carbohydrate, 1 g fiber, 9 g protein.
Diabetic Exchange: 3 starch.