Berry Yogurt Parfait Pancakes
Ingredients
- 1¼ cups flour
- ½ cup whole-wheat flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1¾ cups buttermilk
- 1 egg
- 1 tablespoon unsalted butter, melted
- 1/8 teaspoon almond extract
Topping:
- 1½ cups lowfat plain or vanilla yogurt
- ¾ cup lowfat granola
- 3 cups mixed berries (strawberries, blueberries, raspberries)
Nutrition Facts
per serving
Protein: 12 g
Carbohydrate: 59 g
Fiber:
Total Fat: 5 g
Saturated fat: 3 g
Cholesterol: 42 mg
Calcium: 30% of Daily Value
Sodium: 451 mg
Instructions
In a large bowl, whisk together flours, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together buttermilk, egg, butter and almond extract. Pour wet ingredients into dry and mix until smooth (the batter will be thick).
Heat griddle or large skillet, coating with cooking spray over medium heat. Pour 3 tablespoons batter onto griddle and cook until bubbles on pancake start to break (about 2 minutes). Flip with spatula and cook other side until golden brown. Repeat with remaining batter.
For each serving, place one pancake on a plate and spread 2 tablespoons of yogurt on top. Top with ¼ cup berries and sprinkle with 1 tablespoon granola. Top with a second pancake and spread an additional 2 tablespoons vanilla yogurt. Top with another ¼ cup berries and another 1 tablespoon granola. Repeat to make remaining 5 servings.
Farm Families
Docheff Family
Docheff Dairy
Farm to Table
