Ingredients Jump to Instructions ↓

  1. 2 (4-serving) packages Jell-O sugar-free lemon gelatin

  2. 1 (4-serving) package Jell-O sugar-free vanilla cook-and-serve pudding mix

  3. 2 cups water

  4. 1 1/2 cups fresh or frozen blueberries, thawed and well drained

  5. 1 1/2 cups Bisquick reduced-fat baking mix

  6. 1/3 cup Carnation nonfat dry milk powder

  7. 2 eggs or equivalent in egg substitute

  8. 3/4 cup Yoplait plain fat-free yogurt

Instructions Jump to Ingredients ↑

  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.


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