Apple Yogurt Pancakes Recipes

YOGURT PANCAKES

Yogurt Pancakes image

Get your day off to a great start with these yummy pancakes. Short on time? Make a batch on the weekend! -Cheryll Baber, Homedale, Idaho

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield 12 pancakes.

Number Of Ingredients 8

Ingredients

2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 large eggs, room temperature, lightly beaten
2 cups plain yogurt
1/4 cup water
Optional: Semisweet chocolate chips, dried cranberries, sliced ripe bananas and coarsely chopped pecans

Steps:

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., Freeze option: 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, place pancakes on a microwave-safe plate; microwave on high for 40-50 seconds or until heated through.

Nutrition Facts : Calories 242 calories, Fat 5g fat (2g saturated fat), Cholesterol 81mg cholesterol, Sodium 403mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 1g fiber), Protein 9g protein. Diabetic Exchanges

OAT AND APPLE PANCAKES WITH YOGURT

Oat and Apple Pancakes with Yogurt image

The oats, nuts, and fruit in this batter will start your day on the right nutritional foot-even with a generous glug of maple syrup poured over the top.

Provided by Anna Jones

Categories Bon Appétit Breakfast Apple Pancake Whole Wheat Oat Pecan Almond Yogurt Maple Syrup Kid-Friendly Small Plates

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 cup whole wheat flour
3/4 cup old-fashioned oats
1/4 cup finely chopped pecans or almonds
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 large egg
1 3/4 cups buttermilk
2 tablespoons pure maple syrup, plus more for serving
2 tablespoons virgin coconut oil, melted, slightly cooled, plus more for skillet
1 medium apple (such as Granny Smith or Pink Lady), peeled, cored, sliced crosswise ¼ inch thick
Plain yogurt (for serving)

Steps:

Whisk flour, oats, pecans, baking powder, baking soda, cinnamon, and salt in a large bowl. Whisk egg, buttermilk, 2 Tbsp. maple syrup, and 2 Tbsp. oil in a medium bowl; mix into dry ingredients.
Heat a griddle or large nonstick skillet over medium; brush with oil. Place 2 apple slices in skillet, spacing about 1/2" apart, and cook until lightly golden, about 1 minute. Turn over and pour 1/3 cup batter over apples, spreading batter to cover. Cook pancake until bottom is golden brown and bubbles form on the surface, about 3 minutes. Flip and cook until cooked through and other side is golden brown, about 2 minutes. Transfer to a plate. Repeat with remaining apple slices and batter, brushing griddle with more oil as needed.
Serve pancakes with yogurt and more maple syrup.

APPLE YOGURT PANCAKES

Apple Yogurt Pancakes image

Very moist and flavorful pancakes to warm any morning.

Provided by Bonnie Molleston

Categories Pancakes

Time 25m

Yield 6

Number Of Ingredients 10

Ingredients

2 eggs
1 ⅔ cups milk
1 (8 ounce) container plain yogurt
¼ cup vegetable oil
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 ½ teaspoons ground cinnamon
1 apple - peeled, cored and diced

Steps:

In a large bowl, stir together the eggs, milk, yogurt and oil until well blended. Combine the flour, baking powder, baking soda, salt and cinnamon, stir into the milk mixture until smooth. Fold in chopped apple.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each cake. Cook until bubbles form in the cakes and the bottoms are golden brown. Flip and cook the other side. Serve warm with syrup or jam.

Nutrition Facts : Calories 368.5 calories, Carbohydrate 50.1 g, Cholesterol 69.7 mg, Fat 13.3 g, Fiber 2.4 g, Protein 11.8 g, SaturatedFat 3 g, Sodium 361.6 mg, Sugar 9.2 g

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