Sunday, February 12, 2006

Blueberry-Yogurt Pancakes

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1 1/2 c whole wheat flour
1 T baking powder
1 c skim or lowfat milk
2 4-oz. containers Dannon low-carb/low-sugar vanilla yogurt
1/4 c Eggbeaters
1 1/4 c fresh or frozen blueberries

Mix flour and baking powder. Add milk, yogurt, and egg substitute, and mix with a wire whisk to blend well. Fold in blueberries. Cook on griddle sprayed with nonstick cooking spray. Makes 12 to 14 4-inch pancakes

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