Light and Fluffy Vegetarian Pancakes
All purpose and whole grain wheat flours with soy milk, egg substitute, applesauce and a beaten egg white. Turn out some very tender, light and fluffy vegetarian pancakes.
1/2 cup all purpose flour
1/2 cup whole grain wheat flour
2 teaspoons baking powder
2 teaspoons sugar
1/2 teaspoon salt
1 cup soy milk
1/3 cup egg substitute
2 tablespoons applesauce
1 egg white, beaten stiff
Place dry ingredients in medium size bowl. In small bowl place 2 egg whites, beat with electric mixer until stiff. Pour soy milk, egg beaters and applesauce into dry ingredients, mixing well.
Fold in egg whites. Preheat griddle, spraying with cooking spray. Use 2 tablespoons of pancake mixture for each pancake.
Recipe makes 14 to 16 pancakes
Serving size: 2 pancakes
Calories: 155; Fat: 1.6; Cholesterol: 0; Protein: 8.3
You may also like...
Add a once-daily multivitamin for nutritional insurance. See your doctor or registered dietitian if you are pregnant or have any other condition that could require extra supplementation.