Corn Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3/4 cup cornmeal1 cup whole wheat flour1 tsp baking powder2 tbsp granulated sugar1/2 tsp salt2 cups nonfat milk1/4 cup lowfat plain yogurt2 tbsp canola oil4 egg whites1 large ear of fresh sweet corn (or 1/2 cup frozen corn)
1. Combine dry ingredients in a large bowl.
2. In a medium-sized bowl, mix together milk, yogurt and oil. Stir into dry ingredients.
3. Beat egg whites until stiff peaks form. Gently fold whites into batter.
3. With a large sharp knife, carefully shave corn kernels off the cob. Gently fold corn in to batter.
4. On hot griddle sprayed with cooking spray, cook pancakes over medium heat (approx 350 degrees) for 5 minutes on each side until golden brown.
5. Serve with sugar-free pancake syrup of choice.
6. Makes 16 medium-sized pancakes, 2 per serving.
2. In a medium-sized bowl, mix together milk, yogurt and oil. Stir into dry ingredients.
3. Beat egg whites until stiff peaks form. Gently fold whites into batter.
3. With a large sharp knife, carefully shave corn kernels off the cob. Gently fold corn in to batter.
4. On hot griddle sprayed with cooking spray, cook pancakes over medium heat (approx 350 degrees) for 5 minutes on each side until golden brown.
5. Serve with sugar-free pancake syrup of choice.
6. Makes 16 medium-sized pancakes, 2 per serving.
Nutritional Info Amount Per Serving
- Calories: 185.7
- Total Fat: 4.6 g
- Cholesterol: 1.7 mg
- Sodium: 277.7 mg
- Total Carbs: 30.0 g
- Dietary Fiber: 3.1 g
- Protein: 8.0 g
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