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2 egg whites or
1/4 cup cholesterol-free egg product
1/2 cup buckwheat flour
1/2 cup whole wheat flour
1 cup skim milk
1 tablespoon sugar
2 tablespoons vegetable oil
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup wheat germ or wheat bran
Beat egg whites with hand beater in medium bowl until foamy. Beat in remaining ingredients except wheat germ just until smooth. Spray griddle or 10-inch skillet with nonstick cooking spray. Heat griddle over medium heat or to 375 degrees. (To test griddle, sprinkle with a few drops of water. If bubbles skitter around, heat is just right.) For each pancake, pour about 3 tablespoons batter onto hot griddle. Cook pancakes until puffed and dry around edges. Sprinkle each pancake with about 1 teaspoon wheat germ. Turn and cook other sides until golden brown. 10 pancakes
1/4 cup cholesterol-free egg product
1/2 cup buckwheat flour
1/2 cup whole wheat flour
1 cup skim milk
1 tablespoon sugar
2 tablespoons vegetable oil
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup wheat germ or wheat bran
Beat egg whites with hand beater in medium bowl until foamy. Beat in remaining ingredients except wheat germ just until smooth. Spray griddle or 10-inch skillet with nonstick cooking spray. Heat griddle over medium heat or to 375 degrees. (To test griddle, sprinkle with a few drops of water. If bubbles skitter around, heat is just right.) For each pancake, pour about 3 tablespoons batter onto hot griddle. Cook pancakes until puffed and dry around edges. Sprinkle each pancake with about 1 teaspoon wheat germ. Turn and cook other sides until golden brown. 10 pancakes
