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 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.
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
Web exclusive, August 2011