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low fat, breakfast, pancakes

1 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 tablespoon powdered sugar
4 egg whites
1 cup skim milk
1/2 teaspoon vanilla

Sift all dry ingredients together and make a well in the center. In a separate bowl, beat the egg whites; add the remaining liquid ingredients. Pour the beaten liquids into the flour mixture. Don't overmix; ignore small lumps. Wipe a hot griddle lightly with oil. Spoon batter onto hot griddle and let it spread until thin (tip griddle if necessary). When browned on bottom, flip over to brown the other side. Top crepes, if desired, with 1/2 cup sliced fresh fruit (30 calories, no fat). This recipe yields 14 five-inch pancakes for 7 servings. Nutritional Analysis Per Serving: Calories 85; Fat (grams) 0; Percent calories from fat 0; Percent polyunsaturated 0; Percent saturated 0; Percent monounsaturated 0; Cholesterol (milligrams) 0; Sodium (milligrams) 250; Protein (grams) 5; Carbohydrate (grams) 16; Fiber (grams) 0.5.

Source: "Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org" S(Formatted for MC5): "11-05-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 92 Calories (kcal); trace Total Fat; (2% calories from fat); 5g Protein; 17g Carbohydrate; 1mg Cholesterol; 272mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Diabetics or those following calorie-controlled diets may count two crepes as: 1 starch serving. One half cup of fresh fruit adds one fruit serving. Weight Watcher points calculated at 2 Nutr. Assoc. : 0 0 0 0 0 0 0

Yield: 7 servings

Preparation Time: 0:00

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