1 cup skim milk
One egg white
1 teaspoon vanilla

1 cup all-purpose flour
1-1/2 teaspoon baking powder
Pinch salt
Pinch cinnamon
1 teaspoon olive oil
1/2 cup low-fat yogurt

Strawberry Sauce:
1 pint frozen unsweetened strawberries
1/2 cup water
1 tablespoon granulated sugar
2 teaspoons cornstarch

Strawberry Sauce: In saucepan over medium-high heat, bring strawberries, water, sugar and cornstarch to boil; cook for one minute or until thickened.

Pancakes: 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-tablespoons batter onto skillet. Cook for one 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.

Recipe makes 12 pancakes or six servings Mini Pancakes with sauce.

Nutrition Information per Serving:
Calories: 145
Fat 1g
Carbohydrate 27g
Protein 5g
Diabetic Exchange per Crepe: 1 Starchy Choice, 1/2 Milk Choice (2-percent), 1 Fruit and Vegetable Choice