| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Vegetables |
|
Breakfast, Breads, Low-cal, Low-fat |
10 |
Each |
INGREDIENTS
| 2 |
|
Egg whites or 1/4 cup cholesterol-free egg prod. |
| 1/2 |
c |
Buckwheat flour |
| 1/2 |
c |
Whole wheat flour |
| 1 |
c |
Skim milk |
| 1 |
tb |
Sugar |
| 2 |
tb |
Vegetable oil |
| 3 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Wheat germ or wheat |
|
|
bran |
INSTRUCTIONS
Beat egg whites with hand beater in medium bowl until
foamy. Beat in remaining ingredients except wheat germ
just until smooth. Spray griddle or 10-inch skillet
with nonstick cooking spray. heat griddle over medium
heat or to 375°. For each pancake, pour about 3
tablespoons batter onto hot griddle. Cook pancakes
until puffed and dry around edges. Sprinkle each
pancake with about 1 teaspoon wheat germ. Turn and
cook other sides until golden brown.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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