- 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.
nutrition information per serving
74 calories; 0g total fat; 1mg cholesterol; 44mg sodium; 14g carbohydrates; 1g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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