Make your pancakes pack even more of a flu-fighting punch by topping them with our yogurt-blueberry sauce. The antioxidants found in blueberries strengthen immunity and yogurt has been found to improve the health of your gastrointestinal tract.
- 1 egg (or egg substitute)
- 1 cup plain low-fat yogurt
- 2 tablespoons vegetable oil
- 1 cup unbleached all-purpose flour
- 1 tablespoon sugar or maple syrup
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 cup plain low-fat yogurt
- 2 tablespoons honey
- 1/4 teaspoon cinnamon
- 1/2 cup frozen blueberries, thawed
Makes 9 medium pancakes (3 servings)
In a blender, combine egg, yogurt and oil. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt and cinnamon and mix. Add the yogurt mixture and lightly combine. Using 1/4 cup batter for each pancake, cook the pancakes on a preheated, very hot, oiled griddle until golden, approximately 2 to 3 minutes. For topping, mix together the yogurt, honey and cinnamon. Fold in the blueberries. Spoon over the pancakes and serve.
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