- 1 egg
- 1 cup low-fat lemon yogurt, divided
- 1/2 cup fat-free milk
- 2 tablespoons canola oil
- 1 teaspoon lemon juice
- 1 cup all-purpose flour
- Sugar substitute* equivalent to 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1-1/4 cups blueberries, divided
- In a small bowl, whisk egg, 1/2 cup yogurt, milk, oil and lemon juice until blended. Combine the flour, sugar substitute, baking powder, baking soda and salt. Make a well in the center. Pour yogurt mixture into the well; stir just until moistened. Gently fold in 1 cup blueberries.
- Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Turn when bubbles form on top of pancake; cook until second side is golden brown. Serve with remaining yogurt and blueberries. Yield: 8 pancakes.
- Nutritional Analysis: One serving (2 pancakes with yogurt and blueberries equals 283 calories, 10 g fat (1 g saturated fat), 57 mg cholesterol, 809 mg sodium, 41 g carbohydrate, 2 g fiber, 9 g protein. Diabetic Exchanges: 2 starch, 1 fat, 1/2 reduce-fat milk, 1/2 fruit.
- *Editor's Note: This recipe wast tested with Splenda No Calorie Sweetener. Look for it in the baking aisle of your grocery store.
- 4 servings, 2 per serving. Yield: 8 pancakes.
Reviews forLemon Blueberry Pancakes
"Finally! A pancake that has wonderful flavor! The lemon is very complementary to the blueberries. Very delicious!"
"These pancakes are terrific. I used plain non-fat Greek yogurt & added a 1/4 tsp. of lemon extract. Also added more berries than called for in the recipe."
"The lemon yogurt on top was a yummy topping."
"Love these pancakes--my favorite! Really like putting the extra lemon yogurt on top instead of syrup."
"The pancakes were delicious and easy to make!"
"I also prepared these using peach yogurt and peach juice. Yum!"