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Low-Cholesterol Pancakes
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1 cup all-purpose flour
3 tablespoons sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1/4 cup vegetable oil
1 teaspoon vanilla extract
3 egg whites
In a bowl, combine the first four ingredients. In another bowl, combine
buttermilk, oil and vanilla; add to dry ingredients. In a mixing bowl, beat egg
whites until soft peaks form; fold into batter. Pour batter by 1/4 cupfuls onto
a hot griddle coated with cooking spray. Turn when bubbles form on top of
pancakes. Cook until second side is lightly browned.
Yield: 12 pancakes.
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Printed from tasteofhome.com Nov 18, 2008Copyright Reiman Media Group, Inc © 2008 |