gluten-free peach yogurt pancakes with nutella®

403937416
Gluten free
Breakfast
All year round

40 minutes

Yields: 8 Servings
Portion: 3 Mini Pancakes

 

INGREDIENTS

  • 2 cup Gluten free flour or Krusteaz® gluten free pancake mix*
  • 2 ct. Large egg
  • 8 oz. Low fat milk
  • oz. Low fat yogurt
  • ½ oz. Peach puree
  • 3 ct. Peaches, fresh, sliced
  • 5 ¼ oz. Nutella®
  • * Powdered sugar, optional

Method:

Whip the eggs until light and fluffy and set aside. In a separate bowl, combine the milk, yogurt and peach puree, then add the flour mix. Combine the egg mixture with the flour mixture and fold gently until batter is smooth. Pour 2 tbsp. of the batter into a sauté pan lightly sprayed with food release spray. Cook over medium heat until golden brown. Plate three pancakes and spread each one with ¼ oz. of Nutella®. Dust lightly with powdered sugar and more fresh sliced peaches if desired.