Whole Grain Pancakes

1 tsp. lemon juice or vinegar
1 ¼ cups skim milk OR plain soy milk
1/3 cup all-purpose flour
2/3 cup whole-wheat pastry flour
2 tsp. sugar
½ tsp. baking powder
½ tsp. baking soda
1 egg white
1 Tbsp. canola oil

Optional:  1 cup fresh or frozen blueberries.

Combine skim milk and lemon juice (or vinegar) and allow to stand for 5 minutes. 

Combine flours, sugar, baking powder and baking soda; set aside.  Combine milk mixture, egg white and oil.  Stir in flour mixture until blended.

Cook on non-stick pan or griddle using ¼ cup batter for each. 

Freeze any leftover pancakes and reheat in microwave or toaster. 

Optional:  Add 1 cup fresh or frozen blueberries.

Yield: 9 pancakes

PER SERVING:     
CALORIES: 80       
FAT: 2g            SATURATED FAT: 0g
SODIUM: 135mg
CARBOHYDRATE: 13g     
CHOLESTEROL: 2mg   
PROTEIN: 2g
FIBER: 1.3g

WeightWatchers Points:  2

Diabetic Exchange: 1 carbohydrate (1 starch)

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