Instead of topping pancakes with maple syrup, try this healthy, easy pancake sauce recipe to top your pancakes with naturally sweetened, protein-packed Greek yogurt.

Stacy Fraser
Source: EatingWell Magazine, January/February 2014

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Recipe Summary

total:
5 mins
Servings:
10
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk yogurt and honey in a medium bowl until well combined.

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Tips

Make Ahead Tip: To make ahead: Cover and refrigerate for up to 1 week.

Nutrition Facts

86 calories; protein 4.6g 9% DV; carbohydrates 15.7g 5% DV; exchange other carbs 1; dietary fiberg; sugars 15.7g; fat 0.9g 1% DV; saturated fat 0.5g 3% DV; cholesterol 2.7mg 1% DV; vitamin a iu 26.7IU 1% DV; vitamin c 0.1mg; folate 0.3mcg; calcium 54.4mg 5% DV; iron 0.1mg; magnesium 0.3mg; potassium 75.4mg 2% DV; sodium 19.4mg 1% DV; thiaminmg; added sugar 14g.

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/09/2014
A little too sweet for me Next time I'll try it with just half of the honey and see what I think. I also added 1/2 which I don't think is needed since the flavor of the honey is so strong. Maybe if I added more vanilla I would notice it more. Pros: no refined sugar a protein to top my pancake with Cons: too sweet Read More