Mini Pancakes with Strawberry Sauce

Combine skim milk, egg white, vanilla, and low-fat yogurt in a large mixing bowl, whisking until smooth and well incorporated.

In a separate bowl, whisk together all-purpose flour, baking powder, salt, and cinnamon.

Pour the dry ingredients into the wet ingredients and gently fold together until just combined; do not overmix, as lumps are acceptable and will result in fluffier pancakes.

Heat a non-stick griddle or skillet over medium-high heat and lightly brush with canola oil.

Pour small amounts of batter (approximately 2 tablespoons per pancake) onto the hot griddle, spacing them about 2 inches apart to form mini pancakes.

Cook the pancakes for 1-2 minutes until the bottoms are golden brown and bubbles form on the surface.

Flip each pancake carefully and cook the other side for another 1-2 minutes until golden brown.

Transfer the cooked mini pancakes to a warm plate and repeat with remaining batter until all is used.

Serve the warm mini pancakes with strawberry sauce on the side or drizzled on top.