Topping:
1 3/4 cups plain Greek yogurt (fat free, 2% or 5%)
1/3 cup real maple syrup
1/2 tsp ground cinnamon
Pancakes:
1 cup all-purpose flour
2 tbsp sugar
1 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1 egg, lightly beaten
3/4 cup plain Greek yogurt (fat free, 2% or 5%)
1/2 cup milk (skim, 2% or whole)
3 tbsp melted butter
1 tsp vanilla
oil
1 cup fresh blueberries or chopped fresh strawberries
To make topping: Stir yogurt, syrup and cinnamon. Cover and refrigerate.
To make pancakes: In mixing bowl, stir flour, sugar, baking powder, baking soda and salt. In separate bowl, whisk egg, yogurt, milk, butter and vanilla. Add yogurt mixture to flour mixture. Stir just until combined (batter should be slightly lumpy).
Scrape batter into large plastic food storage bag. Oil nonstick griddle or large nonstick skillet. Heat over medium heat. Cut off about 1/2 inch from corner of plastic bag. Squeeze batter, about 1 tablespoon at a time, onto hot griddle. Cook 1-2 minutes per side, or until pancakes are golden brown, turning to second sides when bubbles form on surface of pancakes and edges are slightly dry.
Serve warm pancakes topped with cinnamon-maple yogurt and sprinkled with berries.
Recipe courtesy of Marcia Stanley, MS, RDN, culinary dietitian, on behalf of Milk Means More