Fluffy, light, whole wheat yogurt pancakes bursting with sweet cherries with a maple cherry sauce.
In a small bowl, mix Greek yogurt, egg white and almond extract.
In a separate bowl combine flour, baking soda, sugar, and salt.
Combine both mixtures and whisk till evenly mixed. Fold in halved cherries.
Place 1/4-cup batter onto a nonstick skillet over medium heat and cook till bubbles start appearing through the top of the pancake then flip, about 1-2 minutes on each side. (I flattened out my batter with the spatula to cook more evenly.)
For the sauce:
In a sauce pan add cherries and maple syrup. Set temperature on medium and when it starts to simmer, set the temperature to low and cook until thick and bubbly. It’s done about the same time your pancakes are.
Calories for everything! 233, Fat: .06, Cholesterol: 0, Sodium: 547, Potassium: 364, Carbs: 48, Fiber: 4.8, Sugar: 28, Protein: 14
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A friend of mine has a cherry tree so I went over there yesterday, bucket in hand. I pitted and froze a boatload of them, but saved some to make these pancakes for breakfast this morning. I tripled the recipe and got 8 pancakes, which my boyfriend and I scarfed right down. The texture is more spongey than cakey, but the taste is great! Thanks for sharing this low-cal recipe that tastes like decadence.
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My San Francisco Kitchen on 1.15.2012
I have to try these – I LOVE cherry pancakes