1\/2 C. plus 1 T. Reduced Fat Bisquick
\n1\/4 C. Plain Low-Fat Yogurt
\n2 egg whites
\n1\/2 C. each finely diced onion and red bell pepper
\n1 T. Chopped flat Leaf Parsley
\nDash Pepper
\n2 T. Non-Fat Sour Cream<\/p>\n
In blender combine baking mix, yogurt and egg. Process until smooth and stir in remaining ingredients except sour cream. Spray 10″ nonstick skillet with non-stick spray and heat over medium high heat. Using 2 T. batter for each pancake, drop batter into skillet, making 3 pancakes. Using back of spoon spread batter into a circle about 3″ in diameter. Cook until bubbles appear on the surface and pancakes are browned on the bottom. Flip and cook until other side is browned. Top pancakes with sour cream.<\/p>\n
Yield: 4 Servings
\nServing Size: 3 Pancakes<\/p>\n
Calories: 80
\nFat: 1g
\nFiber: 1g<\/p>\n
Notes: You could use other vegetables in place of the onion and red bell pepper. I have done them shredded zucchini (although I squeezed that as dry as I could before mixing it in since it has a lot of water), grated carrots, diced leeks, and of course other colors of bell peppers (I like the sweetness of the orange ones)<\/i><\/p>\n","protected":false},"excerpt":{"rendered":"
1\/2 C. plus 1 T. Reduced Fat Bisquick 1\/4 C. Plain Low-Fat Yogurt 2 egg whites 1\/2 C. each finely diced onion and red bell pepper 1 T. Chopped flat Leaf Parsley Dash Pepper 2 T. Non-Fat Sour Cream In blender combine baking mix, yogurt and egg. Process until smooth and stir in remaining ingredients except sour cream. Spray 10″ nonstick skillet with non-stick spray and heat over medium high heat. Using 2 T. batter for each pancake, drop batter…<\/p>\n