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Recipe Of The Week: Pancakes!

By: Good To Eat

High-Protein, High-Fiber, Low-Fat Egg White Pancakes

Makes: 13 pancakes, 4 inches in diameter

Ingredients:

  • 1/2 cup yellow cornmeal
  • 1/2 cup whole-wheat flour
  • 1/2 cup enriched white flour
  • 1 1/2 cups skim milk
  • 3 egg whites
  • 1 cup non-fat plain yogurt

Directions:

  • Mix together the cornmeal, whole-wheat flour and white flour. Blend in the skim milk and allow the batter to stand for 5 minutes.
  • Whip the egg whites until they stand in peaks. Then fold them into the batter.
  • Spoon the batter onto a preheated non-stick skillet and cook until bubbles form on the pancake or the edges turn brown, then flip the pancake over and cook for 1 minute more.
  • Top each with a dollop of non-fat plain yogurt.

Nutritional Information:

  • Calories: 74
  • Fat: 0g
  • Carbohydrates: 14g
  • Cholesterol: 1mg
  • Sodium: 44mg
  • Protein:4g
  • Fiber: 1g
  • %Cal. from Fat: 0%
  • %Cal. from Carbs: 76%

Click HERE for a printable page of this recipe.

Good To Eat

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