LEMON BLUEBERRY PANCAKES
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
Provided by Taste of Home
Time 30m
Yield 8 pancakes,4 servings, 2 per serving.
Number Of Ingredients 11
Steps:
- 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 : Calories 283 calories, Fat 10g fat (1g saturated fat), Cholesterol 57mg cholesterol, Sodium 809mg sodium, Carbohydrate 41g carbohydrate (0 sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges
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