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.

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