Cooking Light Challenge Breakfast #2 Blueberry Pancakes

We love pancakes in our house. My husband and I love blueberry but the kids prefer plain. The nice thing about this recipe is you can just skip the blueberries since you don't add them to the batter. The article about the pancakes mention using chocolate chips or bananas too so don't think you have to just use blueberries. These do reheat well so if you make extra you could freeze them then have an easy breakfast through out the week. The batter was thicker than most pancake mixes but the pancakes were still very tender. This is not a sweet pancake but surprisingly the kids really loved them.

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Blueberry Pancakes
Cooking Light August 2009

2.25 oz all purpose flour (about 1/2 cup)
2.38 oz 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 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

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.

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

Calories: 272
Fat: 8.8 g (4.5 g sat, 2.5 g mono, 0.8 g poly)
Protein: 9.5 g
Carb: 40.1 g
Fiber: 3.2 g
Chol: 122 mg
Iron: 2 mg
Sodium: 403 mg
Calc: 192 mg