Yogurt and Blueberry Pancakes

Packed with antioxidants, these pancakes are sure to be a new breakfast favourite.


1/2 cup (125 mL) each whole grain and white flour
1 teaspoon (5 mL) baking soda
1 egg
1 1/3 cup (330 mL) plain yogurt
1/2 tablespoon (7 mL) vegetable oil
1 1/2 cup (375 mL) blueberries


Whisk together egg, yogurt and oil. Combine dry ingredients separately and stir into liquids until just combined; fold in blueberries. Heat a skillet with a little cooking spray, and add a couple of tablespoonfuls of batter for each pancake. Flip when top has lots of bubbles; remove from skillet when both sides are lightly browned.

Nutritional information

Makes eight pancakes.

Per pancake: 113 calories, 5 g protein, 3 g fat (1 g saturated fat, 18 g carbohydrates, 2 g fibre, 29 mg cholesterol, 192 mg sodium

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Web exclusive, August 2011

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