Directions:
- Preheat oven to 425 then coat oven proof skillet with cooking spray.
- Combine all ingredients together except yogurt and whisk until lump free.
- Pour batter into skillet and bake until pancake is firm about 12 minutes.
- Immediately remove pancake from oven and cut into wedges and top with yogurt.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 279.06 Kcal (1168 kJ) | ||
| Calories from fat | 36.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.04g | 6% | |
|---|---|---|---|
| Cholesterol | 170.96mg | 57% | |
| Sodium | 432.72mg | 18% | |
| Potassium | 494.45mg | 11% | |
| Total Carbs | 38.23g | 13% | |
| Sugars | 22.63g | 91% | |
| Dietary Fiber | 0.98g | 4% | |
| Protein | 21.81g | 44% | |
| Vitamin C | 7.3mg | 12% | |
| Iron | 1.4mg | 8% | |
| Calcium | 235.1mg | 24% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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