This is a nice, light whole wheat pancake recipe.

Gently fold the beaten egg white into the batter recipe and you will have an easy pancake recipe that is both healthy and light.

Look below the recipe, in the Tips secion, for a few other tips to add even more healthy goodness to this whole wheat pancake recipe.

Prep time: 10 minutes

Cook time: 10 minutes

Ingredients:
2/3 cup skim milk
1 egg, separated
1 tablespoon oil
1 teaspoon brown sugar
2/3 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon cinnamon (optional)
1/8 teaspoon salt

Directions:
Combine the skim milk, egg yolk, oil and brown sugar in a bowl. Add the dry ingredients and mix it all together just until it is blended. You do not have to get rid of every tiny clump of flour.

Beat the egg white by hand or with a mixer until peaks form. Fold the beaten egg whites into the batter. Heat the oil in a skillet, pour in batter until you get the size pancakes you want. Fry the pancake until bubbles appear on the top side, then turn it and fry on the other side until it is a light brown.

Makes 6 small pancakes and serves two.

Serving Suggestions:
Serve with your favorite syrup, with berries on top or with jam or applesauce. All good.

• Don't skip the part of the recipe that calls for the egg to be separated and the egg white beaten.
• This recipe can easily be doubled to serve 4.
• Add blueberries to the pancakes. After you pour the batter into the frying pan, dot the pancake with fresh blueberries while it is cooking. Top with more fresh blueberries to serve them.
• Add 1/2 teaspoon of cinnamon to the batter. The cinnamon not only adds a nice taste to the pancakes, it also may help to lower blood sugar levels, so is perfect for diabetics.
• You can replace the milk in this recipe with almond milk or soy milk. I prefer the almond milk myself.