Lemon Blueberry Pancakes

• 1 egg
• 1 cup lemon yogurt, divided
• 1/2 cup fat-free milk
• 2 tablespoons canola oil
• 1 teaspoon lemon juice
• 1 cup all-purpose flour
• Sugar substitute equivalent to 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1-1/4 cups blueberries, divided

1. In a small bowl, whisk egg, 1/2 cup yogurt, milk, oil and lemon juice until blended. Combine the flour, sugar substitute, baking powder, baking soda and salt. Make a well in the center. Pour yogurt mixture into the well; stir just until moistened. Gently fold in 1 cup blueberries.
2. Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Turn when bubbles form on top of pancake; cook until second side is golden brown. Serve with remaining yogurt and blueberries.

egg, lemon yogurt, milk, canola oil, lemon juice, flour, sugar substitute, baking powder, baking soda, salt, blueberries

Taken from www.tasteofhome.com/recipes/lemon-blueberry-pancakes/ (may not work)