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TastingTable Sweepstakes

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

Source: Good To Eat
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Active Time:  15 Minutes
Total Time:  15 Minutes
  Makes 13 pancakes, 4 inches in diameter
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 reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 13 pancakes, 4 inches in diameter
Calories: 74
Sodium: 44mg
Fiber: 1g
Carbohydrates, Total: 14g
Protein: 4g
% Cal. from Fat: 0%
Cholesterol: 1mg
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