Yogurt Blender Pancakes with Blueberry Topping Yields: 2-3 servings (6-9 pancakes) Both yogurt and blueberries are powerful flu fighters!
Pancake Ingredients 1 egg (or egg substitute) 1 cup plain low-fat yogurt 2 tbsp. vegetable oil 1 cup unbleached all-purpose flour 1 tablespoon sugar or maple syrup 1 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 1/4 tsp. cinnamon Blueberry Topping Ingredients 1 cup plain low-fat yogurt 2 tbsp. honey 1/4 tsp. cinnamon 1/2 cup blueberries In a blender, combine egg, yogurt and oil. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt and cinnamon and mix. Add the yogurt mixture and lightly combine. Using 1/4 cup batter for each pancake, cook the pancakes on a preheated, very hot, oiled griddle until golden, approximately 2 to 3 minutes. For topping, mix together the yogurt, honey and cinnamon. Fold in the blueberries. Spoon over the pancakes and serve. Nutrition Information per Serving Calories 110, Total Fat 3.5g, Saturated Fat 1.5g, Cholesterol 5mg, Sodium 380mg, Total Carbohydrate 16g, Fiber 4g, Sugars 4g, Protein 5g Delma --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
