Blueberry Pancake Yogurt Parfait

In honor of National Blueberry Pancake Day, I thought I’d mix together two of my favorite breakfast options, yogurt and pancakes, to create a Blueberry Pancake Yogurt Parfait.

Course Breakfast

Cuisine American

Diet Diabetic, Low Calorie

Prep Time 5

Total Time 5

Servings

Calories 112kcal

Author Erin Palinski-Wade

Equipment

Bowl or cup

Ingredients

10 each mini pancakes cooked and torn into pieces
2 (5.3-ounce) container low fat yogurt (your favorite flavor)
1 cup blueberries fresh or frozen
2 tbsp chia seeds

Instructions

Add ½ of yogurt container to a bowl or cup. Then add some blueberries on top. Add some pancake pieces over the blueberries.
Add other ½ of yogurt container (1 full container per parfait) and top with more blueberries, more pancake pieces and sprinkle some chia seeds on top. Enjoy!

Notes

Tip: Add some nuts or more fruit to this breakfast and enjoy a scrumptious and filling meal.

Nutrition Facts (per serving):

324 calories, 61 g CHO, 6 g FAT, 8 g PRO, 365 mg sodium, 37 g sugar

Nutrition