Ingredients
2 eggs, separated
2/3 c. whole wheat pastry flour
1/4 t. baking soda
1 t. baking powder
1/2 t. ground cinnamon
dash of salt
6 Tbls. quick-cooking oats
1 Tbls. ground flaxseed
1 c. low-fat buttermilk
1 Tbls. brown sugar
2 Tbls. canola oil
1 t. vanilla
Instructions
In a small bowl, beat egg whites on high speed until stiff peaks form.
In a large bowl, combine the dry ingredients listed above.
In a small bowl, whisk (or use mixer on low) the egg yolks, buttermilk, brown sugar, oil and vanilla; mix into dry ingredients just until moistened.
Fold egg whites into batter.
Pour 1/4 cup batter onto a hot griddle coated lightly with oil; turn when bubbles form on top. Cook until the second side is golden brown.
NOTE: Makes 8-10 pancakes.