Cook : 00:15
These are great pancakes, thick and full of much more flavor than regular ones.Try them with the apple topping.
1½ cups (180 g) whole wheat pastry flour
¼ cup (35 g) cornmeal
¼ cup (20 g) rolled oats
2 tablespoons oat bran
2 tablespoons wheat germ
2 tablespoons (18 g) toasted wheatcereal, such as Wheatena
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon vanilla extract
1½ cups (355 ml) skim milk
2 egg whites
Mix all dry ingredients. Add milk to makebatter. Thicker batter makes thickerpancakes. Set aside to rest for a half anhour. Beat egg whites until stiff peaksform. Gently fold into batter after it hasrested. Spoon onto moderate griddle andcook until bubbles break. Turn and cookuntil done. Bake more slowly than withregular pancakes because of the heavy batter.
Yield: 6 servings
Each with: 70 g water; 195 calories (6% from
fat, 20% from protein, 74% from carb); 10 gprotein; 1 g total fat; 0 g saturated fat; 0 gmonounsaturated fat; 1 g polyunsaturated fat; 37g carb; 5 g fiber; 1 g sugar; 249 mg phosphorus;127 mg calcium; 2 mg iron; 101 mg sodium; 316mg potassium; 154 IU vitamin A; 40 mg vitaminE; 1 mg vitamin C; 1 mg cholesterol