Breakfast

Tangy Yogurt Pancakes with Blueberry Compote is for Breakfast.

Tangy Yogurt Pancakes with Blueberry Compote takes several minutes to prepare.

Tangy Yogurt Pancakes with Blueberry Compote takes several minutes to cook.

Tangy Yogurt Pancakes with Blueberry Compote makes 1 servings.

The ingredients for Tangy Yogurt Pancakes with Blueberry Compote are:

1/4 cup blueberries
1 1/2 tbsp Splenda
1/2 tbsp lemon juice
1/4 tbsp water
1/3 cup all-purpose flour
1/8 tsp baking soda
1/4 tsp baking powder
Dash salt
Dash ground nutmeg
2 oz fat free yogurt
2 tbsp Unsweetened Almond Breeze
1 tbsp egg substitute
1/8 tsp Torani Sugar Free Syrup, vanilla
1/4 tbsp applesauce

Here is how you make Tangy Yogurt Pancakes with Blueberry Compote:

Combine the blueberries, 1 tbsp Splenda, lemon juice, and water in a small saucepan. Bring to a boil over medium-high heat; reduce the heat and simmer, stirring occasionally, until slightly thickened, about 12 minutes. Remove from the heat and keep warm.Meanwhile, combine the flour, remaining 1/2 tbsp Splenda, baking powder, baking soda, salt, and nutmeg in a bowl. In a seperate bowl, combine the yogurt, milk, egg, applesauce, and vanilla. Add the flour mixture to the yogurt mixture, stirring just until smooth.Heat a nonstick skillet over medium heat. Using a scant 1/4 cup for each pancake, pour the batter into the pan. Cook just until the tops are covered with bubbles and edges are cooked, 2-3 minutes. Turn the pancakes and cook until browned, about 2 minutes more. Serve with the warm blueberry compote.Number of Servings: 1Recipe submitted by SparkPeople user RAYNNE413.

The nutritional information for Tangy Yogurt Pancakes with Blueberry Compote is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 220.2

• Total Fat: 0.8 g
• Cholesterol: 12.5 mg
• Sodium: 563.5 mg
• Total Carbs: 42.6 g
• Dietary Fiber: 1.6 g
• Protein: 8.3 g