We're a small household here (2) and this makes only about 8 small pancakes. But they're quick & no leftovers. We have it alot. (Picture & recipe from "Light & Tasty" magazine")
In a small bowl, whisk together:
1 egg
1/2 cup low-fat lemon yogurt
1/2 cup fat-fat milk
2 tbsp. canola oil
1 tsp lemon juice
Combine:
1 cup all-purpose flour
2 tbsp. sugar (or sugar substitute)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Make a well in the center of the dry ingredients; pour yogurt mixture into the well; stir until moistened. Gently fold in 1 cup blueberries.
Pour batter onto a hot griddle coated with nonstick cooking spray. Turn when bubbles form on top of pancake; cook until second side is golden brown. Serve with more blueberries & lemon yogurt to put on top.
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