Healthy Hot Cakes

Ingredients

• ½ cup whole-wheat flour
• ½ cup unbleached white flour
• ¼ cup buckwheat flour
• 2 tablespoons oat bran or wheat germ
• 2 teaspoons brown sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup low-fat milk or low-fat yogurt
• 1 egg white
• 1 whole egg
• 1 tablespoon vegetable oil

• Nutritional Information

  • Nutritional analysis per serving (3 servings)

    281 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 45 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 10 grams protein; 49 milligrams cholesterol; 581 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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3 servings (3 large cakes)

Preparation

1. In a large bowl, mix together the whole-wheat flour, unbleached white flour, buckwheat flour, oat bran or wheat germ, brown sugar, baking powder, baking soda and salt.
2. In a second bowl, combine the milk or yogurt, egg white and egg. Beat until frothy, then add the vegetable oil and beat to mix. Using a rubber spatula, fold this mixture into the large bowl. Stir only until ingredients are incorporated – do not overbeat. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
3. Remove batter from refrigerator. Heat a nonstick griddle or skillet. Apply an additional swab of oil if necessary. Using a 4-ounce measuring cup, pour the batter for one cake onto the griddle and cook for about 3 minutes, or until the top is full of bubbles. Then flip the cake over with a spatula and cook for another minute. Repeat with remaining batter. Serve with amber maple syrup, apple compote (recipe follows) or berry puree (recipe follows).