Low-fat blueberry pancakes
1 Servings
Ingredients
| Quantity | 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 | ||
Directions
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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