Ingredients
| Quantity | Ingredients |
|---|---|
| 3/4 cup / 175 ml | whole-wheat flour |
| 1/4 cup / 50 ml | all-purpose flour |
| 1/3 cup / 75 ml | quick oats |
| 1/4 cup / 50 ml | sliced almonds |
| 1 tsp / 5 ml | baking powder |
| 1/4 tsp/ 1 ml | nutmeg |
| 1/8 tsp / 0.5 ml | salt |
| 4 | egg whites |
| 3/4 cup / 175 ml | low-fat (1% MF or less) plain yogurt |
| 1/4 cup / 50 ml | low fat milk or soy milk |
| 1/2 tsp / 2 ml | almond extract |
| 1.5 tsp / 7 ml | canola oil |
| 1/2 cup / 125 ml | blueberries |
| 1/2 cup / 125 ml | raspberries |
Directions
In a large mixing bowl combine flours, oats, almonds, baking powder, baking soda, nutmeg and salt. Set aside.
In a large mixing bowl, whisk together egg whites till white and fluffy, about 30 seconds. Add yogurt, milk and almond extract; whisk to combine. Add dry ingredients to bowl, whisk together until ingredients are just combined.
Heat oil in a large skillet over medium-high heat, when pan is hot, reduce heat to medium and pour ¼ cup (50 ml) batter into pan to make each pancake. Sprinkle each pancake with 2 tbsp (25 ml) berries. When bubbles start to appear at edges of pancakes, about 4 to 5 minutes, flip and continue cooking for another 4 to 5 minutes or until pancakes are brown.
Remove from heat and serve immediately.
Serves 4.
Makes 8 pancakes.
Nutrition Facts
| Serving Size | 2 pancakes |
| Calories | 270 |
| Cholesterol | 2 |
| Carbohydrates | 40 |
| Fiber | 6 |
| Protein | 13 |
| Fat | 7 |
| Saturated Fat | 1 |
| Trans Fat | 0 |
| Sodium | 240 |
Source: Leslie Beck's Healthy Kitchen