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Add a photoServings: 2
Ingredients
- 1 c. flour (self-rising)
- 1 1/2 teaspoon baking pwdr
- 7 ounce. 2% low-fat lowfat milk
- 2 tbsp. extra virgin olive oil or possibly vegetable oil
- 1 egg white
Directions
- Mix dry ingredients. Add in lowfat milk, oil, and egg white. Blend ingredients. Let stand a few min. If batter is too thick, add in a few drops (less than a tsp.) of lowfat milk till batter is a desired consistency.
- Pour desired amount of batter in a warm, slightly oiled, skillet. When upper side of pancake is bubbly and edges appear dry, it is ready to be turned over. A spatula should be used to flip the pancake, only once. Makes 8 (4 inch) pancakes.
- Egg without yolk eliminates cholesterol.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 178g | |
| Recipe makes 2 servings | |
| Calories 382 | |
| Calories from Fat 133 | 35% |
| Total Fat 15.07g | 19% |
| Saturated Fat 2.58g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 1782mg | 74% |
| Potassium 226mg | 6% |
| Total Carbs 51.34g | 14% |
| Dietary Fiber 1.7g | 6% |
| Sugars 5.3g | 4% |
| Protein 9.53g | 15% |
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