Yogurt Blender Pancakes with Blueberry Topping A great-tasting back-to-school breakfast. Ingredients: 1 egg 1 cup plain 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 Blueberry Topping 1 cup plain yogurt 2 tablespoons honey 1/4 teaspoon cinnamon 1 cup blueberries Directions: 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. Yields: 2-3 servings (6-9 pancakes) Nutritional Facts Per Serving: (Note: nutrition information based on 3 servings) Calories: 440 Fat: 17 g Sat fat: 5 g Cholesterol: 90 mg Sodium: 670 mg Protein: 12 g Total Carbohydrates: 63 g Calcium: 31% When you skip breakfast, you’re missing a chance to get your day off to the best possible start. Remember, after a night without food, the body needs fuel to get going and run well the next day. It can be especially satisfying to start the day with a hot, nutritious breakfast. Pancakes provide carbohydrates, the body’s main energy source. The blueberries contain fiber and healthy anti-oxidants, which help keep the body healthy in many ways. And, the yogurt gives you calcium which your bones need to grow well. Add on a glass of low-fat or non-fat milk and you’ve got a tasty breakfast that will get your day off to a great start.
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