Ingredients :
2/3 cup whole grain pastry flour
2/3 cup yellow cornmeal -- preferably stone-ground
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon ground black pepper
1 1/2 cups buttermilk -- or plain nonfat yogurt
1 large egg
2 egg whites
2 tablespoons canola oil
1 cup canned corn -- no-sodium, drained
Method :
1. In a large bowl, stir together the flour, cornmeal, sugar, baking powder, baking soda, and pepper.
2. In a medium bowl, whisk together the buttermilk or yogurt, egg, egg whites, and oil. Stir in the corn. Pour the corn mixture over the dry ingredients and stir to mix.
3. Coat pancake griddle or large nonstick pan with cooking spray. Heat over medium heat. For each pancake, spoon 3 T. of batter onto the griddle. Cook about 3 minutes, or until the undersides are golden brown. Turn and cook 1 to 2 minutes more, or until the second side is browned. Transfer to a platter; keep warm in a 200F oven while making the remaining pancakes. Serve hot.
Makes 4 servings (4 pancakes per serving)
Per serving:
308 cals (29 % fat);
10 g total fat ( 2g sat fat);
45 g carbs;
4 g fiber;
11 g protein;
57 mg cholesterol;
460 mg sodium.
"Perfect for weekend breakfasts, these tasty griddle cakes are a naturally sweet alternative to buckwheat pancakes. In place of syrup, serve with sliced fresh strawberries, fruit butter, or a little honey."
Recipe By : Prevention Fiber Up Slim Down Cookbook
Formatted by : Chupa Babi
Exported from MasterCook *
