Mini German Pancakes with Greek Yogurt, Berries & Stone Fruit

These healthier German pancakes are topped with fat-free Greek yogurt and fresh fruit, reducing the sugar content. I added a little spreadable fruit and garnished them with confectioners’ sugar so they still taste sweet.

Recipe courtesy of Jackie Alpers

Mini German Pancakes with Greek Yogurt, Berries & Stone Fruit

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    3 eggs 2 tablespoons melted butter
    1/2 cup all-purpose flour 1/2 cup non-fat Greek yogurt
    1/2 cup almond-milk or low-fat milk 1/2 cup fresh berries
    1/4 teaspoon salt 1/2 cup sliced or julienned stone fruit, such as peaches or plums
    1 teaspoon vanilla 1/4 cup mixed berry spreadable fruit (optional)
    1/4 teaspoon ground cinnamon confectioners' sugar for garnish


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    • 1

      Pre-heat oven to 400 degrees.

    • 2

      Dump all of the batter ingredients into a blender and pulse into smooth.

    • 3

      Pour batter into greased or lined muffin tins, filling half-way.

    • 4

      Bake for 15 - 18 minutes or until puffy and brown. The pancakes will deflate when you remove them from the oven.

    • 5

      Spoon a tablespoon of yogurt followed by a teaspoon of spreadable fruit.

    • 6

      Decorate with berries and stone fruit slices and sprinkle with confectioners' sugar. Enjoy!

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