By Tessie2



(Makes 12 pancakes, 6 servings)

Ingredients:
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1 cup skim milk
1 egg white
1 tsp vanilla
1 cup all-purpose flour
1-1/2 tsp baking powder
Pinch salt
Pinch cinnamon
1 tsp canola oil
1/2 cup low-fat yogurt

Strawberry Sauce:
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1 kg (300 g) frozen unsweetened strawberries
1/2 cup water
1 tbsp granulated sugar
2 tsp cornstarch

Instructions:
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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 snall nonstick skillet until drop of water sizzles on it. Lightly
brush skillet with oil. For each pancake, pour 2 tbsp batter onto
skillet. Cook for 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.