1 c. skim milk
1 egg white
1 tsp. vanilla
1 c. all-purpose flour
1 1/2 tsp. baking powder
pinch of salt
pinch of cinnamon
1 tsp. canola oil
1/2 c. low-fat yogurt

Strawberry Sauce:

1 kg. (300 g) frozen unsweetened strawberries
1/2 c. water
1 tbsp. granulated sugar
2 tsp. cornstarch

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 small 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 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.

Makes 12 pancakes; 6 servings.