Tuesday, March 9, 2010

Fat Free Yogurt Whole Wheat Pancakes for One

Yogurt Whole Wheat Pancakes

These are so easy to make!

2 tbsp Wheat Flour, Whole-grain
1 tsp Sugar
1/4 tsp Salt
1/8 tsp Baking Soda
1/8 tsp Baking Powder
2 tbsp Egg Beaters (or one egg white)
1/4 cup Fage 0% Yogurt
1/4 tsp Vanilla Extract



Mix the dry ingredients together.
Then add the yogurt, egg beaters, and vanilla.
Mix just till it is combined. Let sit for 5-10 minutes.
Heat a pan to medium heat.
Spray with non-stick spray.

Pour batter into 2 pancakes. Cook 3-5 minutes.
When bubbles form, flip the pancakes, and cook for 3-5.


Nutrition Facts
Serving Size: 2 pancakes
Amount per Serving
Calories 114 Calories from Fat 2.5
% Daily Value *
Total Fat 0.28g 0%
Saturated Fat 0.05g 0%
Cholesterol 0mg 0%
Sodium 817.1mg 34%
Total Carbohydrate 17.77g 5%
Dietary Fiber 1.83g 7%
Sugars 6.94g

Protein 10.06g 20%
Est. Percent of Calories from:
Fat 2%
Carbs 62%
Protein 35%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs.

Tomato Basil Ricotta Pizza

Tomato Basil Ricotta Pizza


  • Pizza Dough
  • Corn meal
  • 1 garlic clove, chopped
  • 2 tbsp ricotta cheese
  • 1 bunch of basil, chopped
  • 1-2 medium tomatoes or 10 cherry tomatoes, sliced
  • Pinch of oregano
  • Pinch of thyme
  • Pinch of salt
  • Pinch of pepper
  • Pinch of Onion powder
  • Pinch of Crushed red pepper
  • Parmigiana cheese
Heat a pizza stone in the oven at 500 degrees.

In a bowl, mix the sliced tomatoes with the
oregano, thyme, salt, pepper, onion powder, and crushed red pepper. You don't need to measure the herbs, just add as much or little you would like. Set aside.


On a board dusted with flour, push out the pizza dough with your hands.






Roll out the dough a few times.


I don't know how to do the fancy flips to stretch out the dough, so I just use gravity to stretch it. Just grab the dough by one side and shake it.... keep repeating this around the dough and it will stretch out.











On some type of flat wooden or metal surface (I use an edgeless cookie sheet) sprinkle it with cornmeal. This is what you're going to use to slide the pizza on the pizza stone. You want to make sure you use enough cornmeal to avoid the dough from sticking.








Shake the cookie sheet or wooden board back and forth to make sure the pizza is not sticking.


Top the dough with the garlic, ricotta, and basil.














Then top with the tomatoes, the juice from the tomatoes will help keep the basil from burning.












Top with Parmigiana.

















Slide the pizza on the pizza stone and bake for 10-12 minutes.
























(If I had goat cheese or feta, I would have added that too with the Parmigiana.)