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
|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|
Pre-heat oven to 400 degrees.
Dump all of the batter ingredients into a blender and pulse into smooth.
Pour batter into greased or lined muffin tins, filling half-way.
Bake for 15 - 18 minutes or until puffy and brown. The pancakes will deflate when you remove them from the oven.
Spoon a tablespoon of yogurt followed by a teaspoon of spreadable fruit.
Decorate with berries and stone fruit slices and sprinkle with confectioners' sugar. Enjoy!
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