Source:  The Fat Free Living 2 Cookbook
by Jyl Steinback, America's Healthiest Mom

Serves:  10 large pancakes

1 cup plain nonfat yogurt
1 carton egg substitute
½ tsp. vanilla
1 cup whole wheat flour
1 tbsp. sugar
1 tsp. baking powder
½ tsp. baking soda
1 cup frozen blueberries, thawed, washed and drained

In a large bowl, combine yogurt, egg substitute and vanilla. In a separate bowl, combine remaining dry ingredients. Mix dry and liquid ingredients. Fold in blueberries. Pour ¼ cup of batter onto a nonstick skillet lightly coated with cooking spray. When bubbles start to appear, flip the pancake and cook until golden brown.