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Instead of maple syrup, top these pancakes with sliced strawberries or other types of fresh fruit such as sliced bananas or peaches.
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.
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.
Transfer the pancakes to individual plates. Top each with 1/2 cup sliced strawberries and serve immediately.
Total carbohydrate: 24 g
Dietary fiber: 3 g
Monounsaturated fat: 2 g
Protein: 5 g
Saturated fat: Trace
Serving size: 2 small pancakes
Sodium: 150 mg
Total fat: 3 g
Fats and oils: 1
Grains and grain products: 1
Last Updated Jul 1, 2017