Yogurt Pancakes with Any Berry Sauce
1½ cups fresh blueberries, raspberries, blackberries, or a combination
1 tablespoon granulated sugar
1 tablespoon lemon juice
¼ teaspoon ground nutmeg
1⅓ cups white whole wheat flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
11/4 cups plain fat-free yogurt
1 large egg
1 tablespoon canola oil
1 tablespoon confectioners’ sugar
1 To make sauce, combine berries, granulated sugar, lemon juice, and nutmeg in small saucepan; bring to boil over medium-high heat. Reduce heat and simmer, stirring occasionally, until berries soften, about 8 minutes; transfer to serving bowl.
2 Meanwhile, whisk together flour, baking powder, baking soda, and salt in medium bowl. Make a well in center of flour mixture. Combine yogurt, egg, and oil in well; with fork, stir until mixed thoroughly. With rubber spatula, stir flour mixture into yogurt mixture just until flour mixture is moistened (batter will be lumpy).
3 Generously spray nonstick griddle with nonstick spray and set over medium heat. Pour scant 1/4 cupfuls of batter onto griddle. Cook until bubbles appear and edges of pancakes look dry, about 3 minutes. Turn pancakes over and cook until golden brown on second side, about 3 minutes longer. Transfer to platter and keep warm. Repeat with remaining batter, making total of 12 pancakes. Dust pancakes with confectioners’ sugar and serve with berry sauce.
PER SERVING (3 pancakes and about 3 tablespoons sauce): 299 Cal, 6 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 55 mg Chol, 438 mg Sod, 52 g Carb, 17 g Sugar, 2 g Fib, 11 g Prot, 192 mg Calc.