A great-tasting back-to-school breakfast.
| Pancakes | ||
|---|---|---|
| 1 | egg | |
| 1 | c | Stonyfield Organic Low Fat Plain Yogurt |
| 2 | tbsp | vegetable oil |
| 1 | c | unbleached all-purpose flour |
| 1 | tbsp | sugar or maple syrup |
| 1 | tsp | baking powder |
| 1⁄2 | tsp | baking soda |
| 1⁄4 | tsp | salt |
| Blueberry Topping | ||
| 2 | tbsp | honey |
| 1⁄4 | tsp | cinnamon |
| 1⁄2 | c | blueberries |
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.