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1 cup buttermilk
2 egg whites
1/4 cup nonfat cottage cheese
1 tablespoon maple syrup or honey
1/2 teaspoon vanilla
1 cup whole-wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1. Place the buttermilk, egg whites, cottage cheese, maple
syrup, or honey and vanilla in a blender. Process until
smooth.
2. Add the flour, baking powder and baking soda. Blend
well.
3. Coat a large non-stick frying pan with no-stick spray.
Heat on medium until hot.
4. Ladle about 1/4 cup batter into the pan for each
pancake. Sizzle until lightly browned and cooked
through, about 3 1/2 minutes on each side.
Per serving: 161 cal, 1.1 g fat, 3.8 g dietary fiber, no chol, 329 mg sodium
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