Fluffy yogurt pancakes with blueberry-peach sauce

Votes: 4

Time: 50 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 310, total fat 8 G., saturated fats 3 G., proteins 19 G., carbohydrates 43 G., fiber 3 G., cholesterol 195 mg, sodium 820 mg, sugar 26 G.

Make these tender, delicious, and low-calorie Greek yogurt pancakes for breakfast. They're very low in fat, high in protein, and have just a hint of sugar. To serve, make a delicious sugar-free blueberry-peach sauce. It's made with just peach, blueberries, and pineapple juice. The sauce gets its sweetness from the natural sugars in the fruit, and the blueberry pectin adds a delicious thickness.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

180 ml of sugar-free pineapple juice
1 cup frozen wild blueberries
1 large peach, peeled, pitted, and diced, or 1 cup frozen peaches, thawed and diced
2 cups Greek yogurt, 2% fat
4 large eggs
2 tbsp. l. brown sugar
1 teaspoon finely grated lemon zest
0.5 cups premium flour
1.5 tsp of baking soda

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, yogurt, Pineapple juice, peaches, blueberry

Cooking the dish according to the recipe:

In a small saucepan, bring the pineapple juice and blueberries to a boil. Cook until the blueberries burst and the juice thickens, about 15 minutes. Stir in the peaches and cook for another 5 minutes. Remove from heat.
Meanwhile, in a large bowl, whisk together the yogurt, eggs, sugar, and zest. In a small bowl, combine the flour, baking soda, and 0.5 teaspoon of salt and stir into the yogurt mixture.

Heat a large nonstick skillet over medium heat and spray with cooking spray. Fry the pancakes in batches, pouring about 1/4 cup of cooking spray at a time, distributing them evenly across the pan.
Cook until the pancakes are bubbly on top and slightly dry, 2-3 minutes, then carefully flip and cook until golden brown and cooked through, another 2-3 minutes. Repeat with the remaining batter, spraying the pan with cooking spray. Serve the pancakes hot with the blueberry-peach sauce.

Categories:

recipe / Healthy eating / Low-calorie dishes / Low fat content / Calorie content of prepared meals / Vegetarian dishes / Breakfast / Desserts / Pancakes, fritters, waffles, sandwiches / / Food Network - recipes / American cuisine

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