Ingredients
1 egg1 cup lemon yogurt, divided1/2 cup fat-free milk2 tablespoons canola oil1 teaspoon lemon juice1 cup all-purpose flourSugar substitute equivalent to 2 tablespoons sugar1 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt1-1/4 cups blueberries, divided
Preparation
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.
