2 (4-serving) packages Jell-O sugar-free lemon gelatin
1 (4-serving) package Jell-O sugar-free vanilla cook-and-serve pudding mix
2 cups water
1 1/2 cups fresh or frozen blueberries, thawed and well drained
1 1/2 cups Bisquick reduced-fat baking mix
1/3 cup Carnation nonfat dry milk powder
2 eggs or equivalent in egg substitute
3/4 cup Yoplait plain fat-free yogurt


1. In a medium saucepan, combine 1 package dry gelatin, dry pudding mix, and 1 1/2 cups water. Add blueberries. Cook over medium heat, stirring often until mixture thickens and comes to a boil. Remove from heat.
2. In a medium bowl, combine baking mix, remaining 1 package dry gelatin, and dry milk powder.
3. In a small bowl, slightly beat eggs. Add yogurt and remaining 1/2 cup water. Mix well to combine. Add egg mixture to baking mix mixture. Stir gently just to combine. Spray a large skillet with butter-flavored cooking spray. For each pancake, pour a full 1/4 cup batter onto skillet. Cook until lightly brown on bottom (1 to 2 minutes). Turn pancakes; continue cooking until browned on both sides. Keep browned pancakes warm while preparing remaining pancakes.
4. When serving, spoon a full 1/4 cup warm blueberry sauce over each pancake.

JoAnna Lund notes that you can use fresh or frozen raspberries or peeled and thinly sliced apples in this recipe.

Lemon Pancakes with Blueberry Sauce
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