The past 2 weeks have been busy.  It's been swimming lesson time and each girl takes a lesson at a different time with the boys all togeter for the third hour.  Today we had 2 little friends spend the night whose lesson started an hour earlier than ours.  So we had 7 children to get ready to swim, pack a lunch and practice violin before 8:30.  What to fix for breakfast?  Blueberry yogurt pancakes of course.  Delicous, fast and full of carbs.  I made up the recipe on the spot using  pancake proportions and ingredient substitutions similar to the cookie recipe I posted earlier.  They were yummy!

Pancakes:

1 8oz container mixed berry yogurt

2 C milk

2 eggs

2 Tablespoons oil

(mix well)

3 Cups flour

1 t baking soda

(Mix well, form a hole in the center of the flour and pour the wet ingredients in.  Blend and cook like pancakes.)

Blueberry Syrup

3 Cups water

3 Tablespoons cornstarch

1 1/2 Cups sugar

2 Cups fresh or frozen blueberries

Bring to a boil in a medium saucepan while stirring, until thickened.  Remove from heat and stir in 2 cups fresh or frozen blueberries (I got mine at Costco).  Stir until blueberries are thawed and sauce is purple.  Enjoy!  This sauce is also great on Vanilla Icecream.

If you want a healthier sauce, replace the water with white grapejuice and use stevia instead of sugar to sweetened it.