WW - Yogurt Pancakes with Any Berry Sauce

By jlwoodruff

WW Plus - 8 pts.

Ingredients

• 1 1/2 cups fresh blueberries, raspberries, blackberries, or a combination
• 1 Tbs. granulated sugar
• 1 Tbs. lemon juice
• 1/4 tsp. ground nutmeg
• 1 1/3 cups white whole wheat flour
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 1 1/4 cups plain fat free yogurt
• 1 large egg
• 1 Tbs. canola oil
• 1 Tbs. confectioners sugar

Preparation

Step 1

1. To make sauce, combine berries, granulated sugar, lemon juice, and nutmeg in small saucepan; bring to a 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 a 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.