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 Pancakes:
- 2 large eggs, beaten
- 1 tablespoon canola oil
- 1 cup Plain Mountain High Yoghurt
- ¼ cup water
- 3 green onions, finely chopped (white and green parts)
- 1 tablespoon minced fresh parsley
- 1 cup all-purpose flour
- 1¼ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons curry powder
Vanilla Lime Sauce:
- 1 tablespoon lime zest (zest of 1 lime)
- ½ cup Plain Mountain High Yoghurt
- ½ cup Vanilla Mountain High Yoghurt
- 1 teaspoon grated fresh ginger
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In a large glass or ceramic bowl, combine eggs, oil, yoghurt, water, green onions, and parsley. Mix well.
In a medium bowl, mix together flour, baking powder, baking soda, salt, and curry powder. Whisk flour mixture into egg mixture. Drop 1 tablespoon of batter onto an electric nonstick griddle heated to 350ºF. Flip pancakes when the bubbles surface and pop. When lightly browned on both sides, remove from heat and serve immediately with Vanilla Lime Sauce.
To make the sauce: In a small glass or ceramic bowl, combine all sauce ingredients. Mix well.
Makes about 8 servings (28 pancakes).
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| Calories - 140 |
| Total Fat - 5g |
| Cholesterol - 60mg |
| Potassium - 169mg |
| Sodium - 340mg |
| Total Carbohydrates - 17g |
| Protein - 6g |
| Fiber - 1g |
| Calcium - 13.1% |
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Serving size: 3 pancakes.
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*Note: All nutritional data calculated using Original Style Mountain High Yoghurt, unless otherwise indicated in ingredient list. To lower fat and calorie totals, use Lowfat or Fat Free Mountain High Yoghurt.
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