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1
Preheat the oven to 200F.
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2
In a small mixing bowl, whisk the Bisquick, egg white, milk, lemon extract, and poppy seeds until well combined.
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3
Heat a large nonstick skillet over medium-high heat (see Note).
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4
When hot, lightly mist it with spray.
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5
Working in batches and respraying the pan between each, pour 1/4 cup per pancake of batter onto the skillet and let cook for 1 to 2 minutes, or until the pancakes have bubbles on the tops and the bottoms are golden brown.
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6
Flip the pancakes and continue cooking them until golden brown on the outside and cooked through, 1 to 2 minutes.
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7
Transfer the finished pancakes to an ovenproof plate, cover with foil, and keep them warm in the oven until they are all cooked.
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8
Transfer one pancake to a serving plate.
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9
Top with 1 1/2 tablespoons yogurt, then another pancake and another tablespoon of yogurt.
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10
Sprinkle with 1/4 teaspoon powdered sugar.
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11
Repeat with the remaining pancakes, yogurt, and powdered sugar.
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12
Serve immediately.
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13
Each (2-pancake) serving has:
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14
Calories: 215
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15
Protein: 8g
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16
Carbohydrates: 36g
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17
Fat: 4g
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18
Saturated Fat: <1
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19
Cholesterol: 2mg
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20
Fiber: 1g
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21
Sodium: 537mg
