Low Fat Blueberry Pancakes

Recipe Ingredients

3 cups	187g / 6.6oz	All-purpose flour
1 1/2 teaspoons	7.5ml	Baking powder
2 tablespoons	30ml	Sugar
1 teaspoon	5ml	Salt
2		Egg whites
		Grated peel from medium 1 orange
1 cup	237ml	Low-fat or skim milk
1 cup	237ml	Plain non-fat yogurt
2 cups	474ml	Fresh or frozen blueberries

Recipe Instructions

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 degrees. 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.

This recipe yields 16 pancakes.

Source:
Breakfast Recipes at http://www.cooksrecipes.com

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