By Heidi Sutton

While the saying “breakfast is the most important meal of the day” may not be entirely true, it can  be the sweetest. Whether you enjoy them plain or topped with fruit, these light, fluffy and easy to make pancakes are the perfect way to kickstart your Spring day. 

Lemon Poppy Seed Pancakes

Recipe by Rachel Gurk of Rachel Cooks

YIELD: Makes 10 servings

INGREDIENTS:  

4 eggs

1 cup cottage cheese, low-fat

1 teaspoon pure vanilla extract

2 tablespoons canola oil

1 teaspoon lemon zest

1 tablespoon lemon juice

1 cup milk, skim

2 cups all-purpose flour

2 teaspoon baking powder

1/4 teaspoon salt

4 tablespoons sugar

3 teaspoons poppy seeds

DIRECTIONS:

In a blender, combine eggs, cottage cheese, vanilla, canola oil, lemon zest, lemon juice, and milk. Blend until smooth. 

In a medium bowl, mix together the flour, baking powder, salt, sugar, and poppy seeds. Add the blended wet ingredients. Stir until just combined.

Meanwhile, heat a large skillet over medium heat, grease or spray if needed. Drop batter by about 1/4 cup onto the preheated skillet. Cook for about 1 to 2 minutes on each side (will depend on the heat of your skillet) or until golden brown and cooked through.

Serve immediately with desired toppings, such as butter, maple syrup, berries, or an icing glaze.

Mini Greek Yogurt Pancakes

Recipe by Marcia Stanley, MS, RDN, Culinary Dietitian

YIELD: Makes 6 servings

INGREDIENTS:  

1 cup all-purpose flour

2 tablespoons sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/8 teaspoon salt

1 egg, lightly beaten

3/4 cup plain Greek yogurt

1/2 cup milk

3 tablespoons melted butter

1 teaspoon vanilla

1 cup fresh blueberries or chopped fresh strawberries

DIRECTIONS:

In mixing bowl stir together flour, sugar, baking powder, baking soda and salt. 

In another bowl whisk together egg, 3/4 cup yogurt, milk, butter and vanilla. Add yogurt mixture to flour mixture. Stir just until combined (batter should still be slightly lumpy).

Scrap batter into large plastic food storage bag. Oil nonstick griddle or large nonstick skillet. Heat over medium heat. Cut off about 1/2 inch from the corner of the plastic bag. Squeeze batter, about 1 tablespoon at a time, through hole onto hot griddle. Cook for 1 to 2 minutes per side or until pancakes are golden brown, turning to second sides when bubbles form on the surface of the pancakes and edges are slightly dry.

Serve with cinnamon-maple yogurt and sprinkled with berries.