Low-Fat Blueberry Pancakes
Orange-scented low-fat pancakes loaded with blueberries, a great source for antioxidants.
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
- In a medium mixing bowl, combine ingredients all ingredients, except blueberries, and beat just until smooth.
- 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.
- 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.
- Serve with desired accompaniments such as maple syrup and/or a generous sprinkling of powdered sugar.
Makes 16 pancakes.