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Instructions |
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In a small bowl, whisk together the egg whites, canola oil and milk.
In another bowl, combine the flours, baking powder and sugar. Add the egg white mixture and the sparkling water and stir until slightly moistened.
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Place a nonstick frying pan or griddle over medium heat. When a drop of water sizzles as it hits the pan, spoon 1/2 cup pancake batter into the pan. Cook until the top surface of the pancake is covered with bubbles and the edges are lightly browned, about 2 minutes. Turn and cook until the bottom is well browned and the pancake is cooked through, 1 to 2 minutes longer. Repeat with the remaining pancake batter.
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Transfer the pancakes to individual plates. Top each with 1/2 cup sliced strawberries and serve immediately.
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Nutritional Analysis(per serving)Serving size: 1 pancake
Calories 134 Cholesterol trace
Protein 5 g Sodium 149 mg
Carbohydrate 23 g Fiber 3 g
Total fat 3 g Potassium 215 mg
Saturated fat trace Calcium 80 mg
Monounsaturated fat 2 g
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Suggestions |
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Top with fresh fruit or fruit spread.
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Originally Submitted
12/1/2007
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