Ingredients:
1 c plain nonfat yogurt
1 carton egg substitute
1/2 tsp vanilla
1 c whole wheat flour
1 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1 c frozen blueberries, thawed, washed and drained
Directions:
In a large bowl, combine yogurt, egg substitute and vanilla. In a separate bowl, combine remaining dry ingredients. Mix dry and liquid ingredients. Fold in blueberries. Pour ¼ cup of batter onto a nonstick skillet lightly coated with cooking spray. When bubbles start to appear, flip the pancake and cook until golden brown.
Makes 10 Large Pancakes.
Dietary Exchanges: 1/2 Starch, 1/2 Fruit
Nutrients Per Serving:
78 Calories
14 gCarbohydrates
5 gProtein
10 mg Cholesterol
131 mg Sodium
29 mg Dietary Fiber
