Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           skim milk
   1                    egg white
   1      teaspoon      vanilla
   1      cup           all-purpose flour
   1 1/2  teaspoons     baking powder
   1      pinch         salt
   1      pinch         cinnamon
   1      teaspoon      canola oil
     1/2  cup           low-fat yogurt
                        strawberry sauce:
   1      package       frozen unsweetened strawberries
     1/2  cup           water
   1      tablespoon    granulated sugar
   2      teaspoons     cornstarch

Preparation:

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.

Nutritional Information:

about 145 calories, 5 g protein, 1 g fat, 27 g carbohydrate.