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Low Fat Blueberry Pancakes

3 cups all-purpose flour
1 1/2 teaspoons baking powder

2 tablespoons granulated sugar
1 teaspoon salt
2 large egg whites
Grated peel from medium 1 orange
1 cup low fat or skim milk
1 cup plain non fat yogurt
2 cups fresh or frozen blueberries

1. In a medium mixing bowl, combine ingredients all ingredients, except blueberries, and beat just until smooth.
2. Heat greased griddle or skillet over medium heat or to 375*F (190*C). Griddle is ready when a few drops of water bubble and skitter rapidly around.
3. For each pancake, pour scant 1/4 cup batter onto hot griddle. Immediately sprinkle blueberries liberally over the pancakes. Cook pancakes until puffed, bubbly and dry around edges. Turn and cook other sides until golden brown.
4. Serve with desired accompaniments such as maple syrup and/or a generous sprinkling of powdered sugar.

Makes 16 pancakes.