Marginally healthier pancakes
Grind ½ cup oats in a food processor. Mix with ¾ cup whole wheat flour (use only ½ cup wheat flour for thinner pancakes), 1 tsp. salt, and 1 tsp. baking powder. Set aside.
Beat two egg whites until stiff, and then stir in 1 cup nonfat yogurt, ¼ cup skim milk, 1 tbsp. honey and 1 tsp. baking soda. Mix the dry ingredients into the egg white mixture and add 1 cup of frozen blueberries.
Stir 2 tbsp. canola oil into the batter; don’t overstir. Cook on a medium-hot pan or griddle. Makes 12 pancakes.
Per pancake: 84 calories, 2.8 grams fat, 1.7 grams fiber.