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PANCAKES 4 egg whites 1 egg yolk 1/8 tsp. vanilla 1/2 c. low-fat cottage cheese 1/4 c. whole wheat flour 1 tsp. corn oil pinch of sea salt (optional) 2 1/2 c. fresh strawberries 1 tsp. Equal sweetener (3 packets) Wash 1 1/2 cups strawberries and remove stems. Cut into pieces and place in blender or food processor with sweetener. Puree 30 to 45 seconds until smooth. Heat sauce slowly in a small nonstick pan, but do not allow to bubble. Set aside. Separate eggs. Beat egg whites until they form soft peaks and set aside. Combine vanilla extract, cottage cheese, flour, corn oil and sea salt with egg yolk. Beat with an electric mixer until smooth. Stir about 1/3 of the beaten egg whites into the yolk mixture to soften the batter. Fold in remaining egg whites until blended. Heat nonstick griddle to 375 degrees (medium heat). Lightly spray with vegetable cooking spray. Drop batter by spoonfuls onto skillet and spread with a spatula to form 3-inch circles. Cook until brown on both sides. Serve 3 pancakes with 1 ounce of warm sauce. Garnish with sliced strawberries and mint. Only 169 calories per 3 pancakes with sauce. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |