Pancakes with Blueberry Vanilla Sauce - Sorghum Checkoff

Ingredients

• 2 teaspoons cornstarch (for Sauce)
• 1/3 cup water (for Sauce)
• 1 cup blueberries (for Sauce)
• 1 tablespoon sugar (for Sauce)
• 1 1/2 teaspoons vanilla extract (for Sauce)
• 1/2 cup quick-cooking rolled oats (for Pancakes)
• 1/2 cup whole grain sorghum flour (for Pancakes)
• 1 1/2 tablespoons firmly packed light brown sugar (for Pancakes)
• 1 1/2 teaspoons baking powder (for Pancakes)
• 1/2 teaspoon ground cinnamon (for Pancakes)
• 1/2 cup fat-free milk (for Pancakes)
• 1/2 cup unsweetened applesauce (for Pancakes)
• 1 large egg (for Pancakes)
• 1 tablespoon canola or corn oil (for Pancakes)
• 1/2 cup fat-free, plain Greek yogurt (for Pancakes)