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.
 
 
"Jesus *said to them, "My food is to do the will of Him who sent Me and to accomplish His work." (John 4:34)