Blueberry Pancakes

"For variety, we substitute sliced bananas or chocolate chips for the blueberries for a special treat. Since these pancakes reheat well in the toaster oven, we often make a big batch and enjoy all week." —Angela Ricciardi, Plymouth, N.H.

Yield: 4 servings (serving size: 2 blueberry pancakes)

Ingredients

• 2.25  ounces  all-purpose flour (about 1/2 cup)
• 2.38  ounces  whole-wheat flour (about 1/2 cup)
• 1  tablespoon  sugar
• 1  teaspoon  baking powder
• 1/2  teaspoon  baking soda
• 1/8  teaspoon  salt
• 1/8  teaspoon  ground nutmeg
• 3/4  cup  vanilla fat-free yogurt
• 2  tablespoons  butter, melted
• 2  teaspoons  fresh lemon juice
• 1/2  teaspoon  vanilla extract
• 2  large eggs, lightly beaten
• 1  cup  fresh blueberries

Preparation

1. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 5 ingredients (through nutmeg) in a large bowl, stirring well with a whisk. Combine yogurt and next 4 ingredients (through eggs) in a small bowl; add to flour mixture, stirring until smooth.

2. Pour about 1/4 cup batter per pancake onto a hot nonstick griddle or nonstick skillet. Top each pancake with 2 tablespoons blueberries. Cook 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 minutes or until bottoms are lightly browned.

Nutritional Information

Calories:

272

Fat:

8.8g (sat 4.5g,mono 2.5g,poly 0.8g)

Protein:

9.5g

Carbohydrate:

40.1g

Fiber:

3.2g

Cholesterol:

122mg

Iron:

2mg

Sodium:

403mg

Calcium:

192mg