• 1 piece egg
• 1 cup(s) borden lite-line plain yogurt -- (8 oz.)
• 2 tablespoon vegetable oil
• 1 cup(s) unsifted flour
• 1 tablespoon sugar
• 1 teaspoons baking powder
• 1 teaspoons baking soda
• 1 teaspoons salt
• 1 teaspoons ground cinnamon
• 1 cup(s) blueberry cinnamon topping** borden lite-line blueberry yogurt
• 2 tablespoon honey
• 1 teaspoons ground cinnamon

In blender container, blend egg, yogurt and oil until smooth.

Add dry ingredients; blend until smooth.

On lightly greased hot griddle, pour scant 1/4 cup batter for each
pancake. When pancake is covered with bubbles, turn over. Brown second
side 1 to 2 minutes.

Serve with butter and syrup or Blueberry Cinnamon Topping.

BLUEBERRY CINNAMON TOPPING: In small saucepan, over low heat, combine
ingredients. Warm mixture; do not boil. Serve over pancakes