Wholegrain Pancakes

Ingredients:

• 2/3 cup stone-ground whole wheat flour
• 1/3 cup flour
• 1/4 cup oatmeal, dry
• 2 Tablespoons wheat germ
• 2 Teaspoons sugar
• 1 Teaspoon baking powder
• 1/2 Teaspoon baking soda
• 1/8 Teaspoon salt (optional)
• 3 egg whites
• 1 cup low-fat buttermilk
• 1/4 cup skim milk (more if mixture is too dry)
• 1 Tablespoon vegetable oil

Directions:

1. Mix together all dry ingredients in a medium bowl.
2. In a separate bowl, beat egg whites until fluffy; set aside.
3. In a third bowl, combine buttermilk, skim milk and oil, folding in egg whites; add to the dry ingredients, stirring just to combine them.
4. Let the batter stand for about 10 minutes; bake on a hot, lightly oiled griddle.

Yields: 12 small pancakes (5-inch)

Nutrients:
per serving (1 pancake):

• 71 Calories
• 2 gm Fat
• 4 gm Protein
• 11 gm Carbohydrates
• 1 mg Cholesterol
• 105 mg Sodium
• 1 gm Dietary Fiber

What's Cooking at the Cooper Clinic
by the Nutrition Department of Cooper Clinic
page: 156