Blender Pancakes


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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Nutrition Information

Blender Pancakes

Servings per Recipe: 3

Amount per Serving

Calories:  110

Calories from Fat:  

Total Fat:  3.5g

Saturated Fat:  1.5g

Cholesterol:  5mg

Sodium:  380mg

Dietary Fiber:  4g

Protein:  5g

Sugars:  4g

View Our Nutritional Guidelines

The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.

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