High-Protein, High-Fiber, Low-Fat Egg White Pancakes
- 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
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.
Recipe yields 13 pancakes, 4 inches in diameter
Egg White Pancakes PDF (30 KB)