Breakfast

Spark Swap Protein Pancakes is for Breakfast.

Spark Swap Protein Pancakes takes 5 minutes to prepare.

Spark Swap Protein Pancakes takes several minutes to cook.

Spark Swap Protein Pancakes makes 2 servings.

The ingredients for Spark Swap Protein Pancakes are:

Egg, fresh, whole, raw, 1 large (remove)
Greek Yogurt, Plain Kirkland Brand, .067 cup (remove)
Lemon Juice 'Real Lemon' 100% juice, 1 tsp (remove)
Vanilla Extract, .5 tsp (remove)
Whole Wheat Flour, 0.33 cup (remove)
Baking Soda, .25 tsp
*No Salt (pinch)

Here is how you make Spark Swap Protein Pancakes:

In a medium mixing bowl, whish together the egg, yogurt, lemon juice, and vanilla with 1Tbsp water. In a small mixing bowl, combine the flour, baking soda, and salt. Gently fold the dry ingredients into the wet until just combined.Heat a large skillet or griddle over med heat, then coat it with cooking spray. Pour 1/4C batter into the skillet, using the back of a spoon to spread it out. Cook for 2-3 minutes, or until bubbles form around the edge and pop. Flip and press the cooked side to push out the batter on the bottom. Cook another 2 minutes. Repeat with remaining batter. Serve hot with fresh fruit or a tbsp of maple syrup.Serving Size: Makes 2 pancakes serves 2Number of Servings: 2Recipe submitted by SparkPeople user PLGINGERICH.

The nutritional information for Spark Swap Protein Pancakes is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 110.7

• Total Fat: 2.8 g
• Cholesterol: 93.3 mg
• Sodium: 196.1 mg
• Total Carbs: 15.2 g
• Dietary Fiber: 2.4 g
• Protein: 6.6 g