Corn Pancakes (low-fat)

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1 tablespoon white vinegar

1 cup fat-free milk

2 egg whites

2/3 cup all-purpose flour

2/3 cup yellow cornmeal

1 tablespoon sugar

1-½ teaspoons baking powder

½ teaspoon salt

1 teaspoon vanilla extract


1. Pour vinegar into a measuring cup and add enough milk to make 1 cup; set aside.

2. Beat egg whites in a small bowl until soft peaks form; set aside.

3. In a medium bowl, combine the flour, cornmeal, sugar, baking powder, and salt.

4. Add the vanilla and milk to flour mixture; mix well.

5. Fold in egg whites.

6. Coat a skillet with non-stick spray.

7. Over low-medium heat, pour 1/3 cup of batter onto hot skillet.

8. Cook pancakes about 3 minutes per side, or until cooked through.

Bon Appetit!

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