Blueberry Pancakes (diabetic)

Submitted By: Downhome

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Difficulty: easy Prep Time: Ten Minutes Total Time: 30 Minutes or Less

1 cup white flour
2 cups brown flour
3/4 tbsp Splenda® sweetener
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 eggs
2-1/2 cups skim milk
1/2 cup plain yogurt
1/4 cup butter, melted
2 cups blueberries

In a large bowl whisk together flours, Splenda®, baking powder, baking soda and salt. In separate bowl whisk eggs, milk, yogurt and melted butter. Pour over dry ingredients and sprinkle with blueberries. Stir gently until just combined. A few lumps should remain. In a large non-stick pan over medium heat, melt a thin layer of butter. Ladle 1/4 cup of batter per pancake. Cook 2 minutes or until bubbles break in batter, but do not fill in. Turn and cook 1 to 2 minutes longer or until golden and puffed.
May be frozen with layers of wax paper between. Reheat from frozen in toaster.