good PANCAKES WITH YOGURT


AND RASPBERRIES White whole wheat flour ups the fiber in this better-for-you version of a diner staple.


PREP TIME 10 MIN. – COOK TIME 10 MIN. READY IN 20 MIN. – SERVINGS 4


1½ cups white whole wheat flour 2 tsp baking powder


½ tsp baking soda 1


/8 tsp salt 1 cup fat-free milk ¼ cup 100% apple juice


1 cup plain nonfat Greek yogurt, divided 1 large egg 1 large egg white 2 tbsp brown sugar 2 tsp vanilla extract 1 cup raspberries


STEP 1 In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In a medium bowl, whisk together the milk, apple juice, ½ cup yogurt, 1 egg, 1 egg white, brown sugar, and vanilla extract. STEP 2 Add the wet ingredients to the dry ingredients. Stir until just combined (some lumps are okay). STEP 3 Heat a large nonstick skillet on medium. Add batter, ¼ cup at a time, to form pancakes. Cook 1–2 min., until edges begin to set and bottoms are golden brown. Turn pancakes over and cook another 1 min., until bottoms are golden brown. STEP 4 Repeat with remaining pancake batter. Serve with raspberries, dolloped with remaining ½ cup yogurt.


Per serving: 286 calories, 3g fat, 1g saturated fat, 68mg cholesterol, 509mg sodium, 48g carbohydrate, 7g fiber, 13g sugar, 18g protein


16 JANUARY 2019


morning WEEKEND BREAKFAST


Looking to relax and reconnect with your family this weekend? Whip up these lighter classics and gather everyone around the table.


White whole wheat flour This flour has all the nutrition of regular


whole wheat flour but is sweeter and milder.


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