Healthier mini German pancakes topped with fat-free Greek yogurt and fresh fruit. I added a little spreadable fruit and garnished them with confectioners’ sugar so they still taste sweet.

Mini German Pancakes with Greek Yogurt, Berries & Stone Fruit

Ingredients

• 3 eggs
• ½ cup all-purpose flour
• ½ cup almond-milk or low-fat milk
• ¼ teaspoon salt
• 1 teaspoon vanilla
• ¼ teaspoon ground cinnamon
• 2 tablespoons melted butter
• ½ cup non-fat Greek yogurt
• ½ cup fresh berries
• ½ cup sliced or julienned stone fruit such as peaches or plums
• ¼ cup mixed berry spreadable fruit optional
• Confectioners' sugar for garnish

Instructions

• Pre-heat oven to 400 degrees.
• Dump all of the batter ingredients into a blender and pulse into smooth.
• Pour batter into greased or lined muffin tins, filling half-way.
• Bake for 15 - 18 minutes or until puffy and brown. The pancakes will deflate when you remove them from the oven.
• Spoon a tablespoon of yogurt followed by a teaspoon of spreadable fruit.
• Decorate with berries and stone fruit slices and sprinkle with confectioners' sugar. Enjoy!

Course Breakfast, Dessert

Cuisine German

Keyword breakfast sweets, Jackie Alpers, mini german pancakes recipe, Mini German Pancakes with Greek Yogurt, Berries & Stone Fruit recipe, recipe developer

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