- To make raspberry sauce, combine raspberries, 1/4 cup of sugar, and the lemon juice in small saucepan and set over medium heat. Cook, stirring, until chunky sauce is formed, about 5 minutes. Transfer to serving bowl and set aside.
- To make pancakes, whisk together flour, remaining 2 tablespoons sugar, the baking powder, baking soda, and salt in large bowl. Whisk together yogurt, milk, egg, and 1 tablespoon of oil in small bowl until blended well. Add yogurt mixture to flour mixture, stirring just until combined.
- Coat large nonstick griddle or skillet with remaining 1/2 teaspoon oil. Set over medium heat. Pour 1/4 cupfuls of batter onto griddle. Cook until bubbles appear and edges of pancakes look dry, 2–3 minutes Turn and cook until golden brown, about 2 minutes longer. Transfer pancakes to plate and keep warm. Repeat with remaining batter, spraying griddle with nonstick spray between batches, making total of 12 pancakes. Serve with sauce.
- Per serving: 3 pancakes and about 3 tablespoons sauce
Begin the meal with glasses of freshly squeezed orange juice for a good dose of vitamin C. A 4-ounce glass of orange juice will up the SmartPoints by 3.