I came up with this healthy and really tasty recipe because my husband loves pancakes. They have a pleasing texture and a delightful touch of cinnamon.
—SHARON HANSEN PONTIAC, IL
START TO FINISH: 20 MIN. • MAKES: 4 PANCAKES
1/3 cup whole wheat flour
3 tablespoons quick-cooking oats
1 tablespoon flaxseed
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/8 teaspoon baking soda
Dash salt
1 large egg, separated
1/2 cup buttermilk
1 tablespoon brown sugar
1 tablespoon canola oil
1/2 teaspoon vanilla extract
1. In a large bowl, combine the first seven ingredients. In a small bowl, whisk the egg yolk, buttermilk, brown sugar, oil and vanilla; stir into dry ingredients just until moistened.
2. In a small bowl, beat egg white on medium speed until stiff peaks form. Fold into batter.
3. Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown.
PER SERVING 2 pancakes equals 273 cal., 13 g fat (2 g sat. fat), 108 mg chol., 357 mg sodium, 31 g carb., 5 g fiber, 10 g pro. Diabetic Exchanges: 2 starch, 2 fat.