High-Protein, High-Fiber, Low-Fat Egg White Pancakes
75 Calories
13 g Carbs
5 g Protein
0 g Fat
Total Time
13 servings

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  • ½ cup cornmeal, whole-grain, yellow
  • ½ cup whole-wheat flour
  • ½ cup all-purpose flour
  • 1½ cup skim milk
  • 3 egg whites
  • 1 cup nonfat plain Greek yogurt


  1. Mix together the cornmeal, whole-wheat flour and white flour. Blend in the skim milk and allow the batter to stand for 5 minutes.
  2. Whip the egg whites until they stand in peaks. Then fold them into the batter.
  3. 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.
  4. Top each with a dollop of non-fat plain yogurt.