Lemon Blueberry Pancakes

Name: Lemon Blueberry Pancakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 pancakes,4 servings, 2 per serving.
Ingredients: 1 egg; 1 cup lemon yogurt, divided; 1/2 cup fat-free milk; 2 tablespoons canola oil; 1 teaspoon lemon juice; 1 cup all-purpose flour; Sugar substitute equivalent to 2 tablespoons sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1-1/4 cups blueberries, divided

Lemon yogurt gives these hearty pancakes a fluffy texture and delectable flavor. My son couldn't get enough of them the first time we had them the first time we had them for breakfast. Top each stack with extra yogurt and berries.—Ann Flores, Seneca, Kansas

Ingredients

1 egg
1 cup lemon yogurt, divided
1/2 cup fat-free milk
2 tablespoons canola oil
1 teaspoon lemon juice
1 cup all-purpose flour
Sugar substitute equivalent to 2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cups blueberries, divided

Directions

In a small bowl, whisk egg, 1/2 cup yogurt, milk, oil and lemon juice until blended. Combine the flour, sugar substitute, baking powder, baking soda and salt. Make a well in the center. Pour yogurt mixture into the well; stir just until moistened. Gently fold in 1 cup blueberries.
Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Turn when bubbles form on top of pancake; cook until second side is golden brown. Serve with remaining yogurt and blueberries.

Nutrition Facts

2 each: 283 calories, 10g fat (1g saturated fat), 57mg cholesterol, 809mg sodium, 41g carbohydrate (0 sugars, 2g fiber), 9g protein. Diabetic Exchanges: 2 starch, 1 fat, 1/2 fruit.

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