Ingredients

1 C. skim milk
1 egg white
1 tsp. vanilla
1 C. all purpose flour
1-1/2 tsp. baking powder
1 pinch salt
1 pinch cinnamon
1 tsp. canola oil
1/2 C. low fat yogurt
Strawberry Sauce:
1 package frozen unsweetened strawberries
1/2 C. water
1 Tbsp. granulated sugar
2 tsp. cornstarch

Cooking Instructions

Strawberry Sauce: In saucepan over medium-high heat, bring strawberries, water, sugar and cornstarch to boil; cook for 1 minute or until thickened. In bowl, beat milk, egg white and vanilla. Add flour, baking powder, salt and cinnamon; beat mixture just until blended. Heat small nonstick skillet until drop of water sizzles on it. Lightly brush skillet with oil. For each pancake, pour 2 Tbls. batter onto skillet. Cook 1 minute. Turn and cook for 30 seconds. Keep warm. Repeat with remaining batter, brushing skillet with oil as required. Spoon Strawberry Sauce over pancakes. Garnish with yogurt.
 
 
"I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)