Monday, October 19, 2015

Low Fat Greek Yogurt Cakes

This is one of the delicious recipes that I created for our restaurant menu.  Made with Greek yogurt and egg whites you can forget about the guilt and enjoy this low fat option right at home.

Yields: 5 - 4" cakes

Nonfat Greek Yogurt Container: 1 - 5.3 oz container
  (use blueberry yogurt)
Egg Whites: 2
All Purpose Flour: 1/2 cup
Baking Soda: 1 teaspoon
Baking Powder: 1/4 teaspoon
Salt: pinch
Blueberries, fresh: as needed

1.  Whisk together the yogurt and egg whites.

2.  Add your dry ingredients and whisk together until fully combined.

3.  Allow mixture to sit for about 20 minutes and whisk again.  Batter may be thicker than your regular pancake mix

4.  Heat a griddle over medium high heat and spray with non stick spray.  Using a 1/4 cup measure scoop and pour cakes onto hot griddle, do not crowd the pan, only cook what comfortably fits on your griddle.  Spread cakes out a little but so they are 4 - 5 inches wide.  Fill cakes with desired amount of blueberries.

5.  Allow to cook for 2 - 3 minutes until golden brown and carefully flip over and allow to cook for another 2 - 3 minutes, until pancake is no longer wet in the middle.

6.  Keep finished cake warm and repeat for the rest of the batter.

7.  Serve with a reduced calorie pancake syrup if desired.