Low-fat blueberry pancakes

Yield: 1 Servings

Measure Ingredient
1 large Egg -- separated, keeping
2 cups Plain low-fat yogurt
½ cup Unsweetened applesauce
¼ cup Sugar
1 teaspoon Vanilla extract
2 teaspoons Baking soda
½ teaspoon Salt
1¾ cup All-purpose flour
Whites of 3 large eggs(use
Saved white)
½ teaspoon Vegetable oil
1 pint Blueberries -- rinsed &
Patted dry

Add yogurt, applesauce, sugar and vanilla to egg yolk. Stir with a rubber spatula to mix, then stir in baking soda, salt and flour until blended. Beat egg whites with an electric mixer until stiff peaks form when beaters are lifted. Stir ⅓ the whites into the batter until blended. Gently fold in remaining whites until no white streaks remain.

Meanwhile heat griddle or large skillet over medium heat until a few drops of water flicked onto the surface skitter around then disappear. Wipe ½ tsp vegetable oil over cooking surface with a paper towel (it may not be necessary to regrease surface). For each pancake, pour ¼ cup batter onto griddle or skillet, gently spreading batter to make a 4-inch pancake. Quickly sprinkle some berries on top, then cook 2 minutes longer or until bubbles appear on surface of pancake and undersides are golden brown. Turn pancakes over with a broad metal spatula and cook until tops bounce back when touched, about 2minutes.

Recipe By : Woman's Day

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