Lemon Poppy Seed Pancakes
Ingredients
The pancakes
-
5.3
oz
lemon flavored non-fat Greek yogurt
-
1
large
egg
-
1
tablespoon
honey
-
zest from 1
large lemon
lemon zest
-
½
cup
white whole wheat flour
-
1
teaspoon
baking soda
-
1
teaspoon
poppy seeds
The strawberry topping (optional)
-
8
medium
strawberries, sliced
-
½
teaspoon
fresh lemon juice
-
1
tablespoon
powdered sugar
Instructions
- Combine yogurt, egg, honey, and lemon zest in a mixing bowl and stir until mixed.
- Add flour, baking soda, and poppy seeds to the mixture and stir until combined.
- In a separate bowl, mix sliced strawberries, lemon juice, and powdered sugar until the sugar dissolves.
- Lightly spray a griddle with cooking spray and heat to medium.
- Scoop ¼ cup of batter onto the griddle and smooth into a circle. Repeat to make 6 pancakes.
- Cook pancakes for 2-4 minutes on one side until golden, then flip and cook for another 1-2 minutes.
- Serve 2 pancakes per serving with ⅓ of the strawberry topping.
Nutrition Facts (estimated)
Servings
3
Calories
194
Total fat
2g
Total carbohydrates
34g
Total protein
10g
Sodium
200mg
Cholesterol
186mg
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