Smothered with your favorite topping, this light version of the traditional pancake is great for brunch! Add sliced bananas and a drizzle of light syrup for a special morning treat. If you’re looking for something a bit more savory, serve it with steamed broccoli and our very own Mushroom Cheese Sauce.
Prep Time: 15 Minutes + Baking – Makes 4 servings
| 2 | eggs |
| 2 | egg whites |
| 3/4 cup | skim milk |
| 1/2 cup | all-purpose flour |
| 1/4 cup | whole-wheat flour |
| 1 tsp | margarine |
1. Preheat oven to 425°F (220°C).
2. In a blender, process eggs, egg whites and milk until smooth. With blender running on high speed, gradually add all-purpose and whole-wheat flours; process until the batter is frothy (approx. 1 1/2 minutes). Batter must be well blended to allow pancake to rise while baking.
3. Coat large (12-inch/30cm) ovenproof skillet or glass baking dish with cooking spray; add margarine. Place skillet in oven until margarine has melted and skillet is very hot; remove from oven. Slowly pour batter into hot skillet. Return skillet to oven.
4. Bake for 25 minutes or until pancake is puffy and edges are browned.
5. Serve with fruit, nut butters, cottage cheese, sour cream, jam, honey or syrup.
Per Serving: 151 calories; 4 g fat (24% of calories); 1 g saturated fat; 107 mg cholesterol; 20 g carbohydrate; 9 g protein; 96 mg sodium; 1 g fibre
