Cheddar Pancakes With Sautéed Apples And Bacon

• 1 1/3 cups all-purpose flour
• 1 tablespoon sugar
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 1 1/3 cups plain low-fat yogurt
• 1 1/4 cups (5 ounces) shredded reduced-fat extra-sharp cheddar cheese
• 2 tablespoons water
• 2 tablespoons Dijon mustard
• 2 teaspoons vegetable oil
• 1 large egg
• 1 large egg white

1. Lightly spoon the flour into dry measuring cups, and level with a knife. Combine the flour and the next 5 ingredients (flour through nutmeg) in a large bowl. Combine the yogurt and the next 6 ingredients (yogurt through egg white), and add to the flour mixture, stirring until smooth.
2. Spoon about 1/4 cup batter onto a hot nonstick griddle or a large nonstick skillet. Turn pancakes when tops are covered with bubbles and edges looked cooked. Serve with Sauteed Apples and Bacon.
3. (Totals include Sauteed Apples and Bacon)

flour, sugar, baking powder, salt, baking soda, ground nutmeg, yogurt, cheddar cheese, water, mustard, vegetable oil, egg, egg white

Taken from www.myrecipes.com/recipe/cheddar-pancakes-with-sauted-apples-bacon (may not work)