1. in a medium bowl, combine the flour, baking powder, lemon zest, and cinnamon; set aside. 2. in a small bowl, combine the egg white, buttermilk, yogurt, and oil, and mix well. add the wet mixture to the dry ingredients, stirring until moistened. then gently fold in the blueberries. 3. coat a griddle or skillet with cooking spray. pour 2 tablespoons of batter for each pancake onto a hot griddle. turn the pancakes when the tops are covered with tiny bubbles and the edges are golden brown.