Friday, April 4, 2008

Eggology Egg White Recipe of the Day

Are you familiar with the old adage "you are what you eat"? Keeping that in mind, we like to choose the freshest, healthiest products for our family. One of our main food staples are Eggology egg whites because they are simply divine and adhere to our food standards. I've found myself using them in place of eggs in lots of recipes. And one favorite is the pancake recipe. We used to make our pancakes with a few basic ingredients. But once I stumbled upon this recipe, there was no going back! These pancakes are delicious and healthy! (Shhh, don't tell the kids!)

Notes: Yield 4 cups

1 cup low-fat buttermilk
3 tablespoons vegetable oil
3 ounces Eggology fresh egg whites
1 1/2 cups (see below) multigrain pancake mix *
vegetable cooking spray

* Multigrain Pancake Mix

1/2 cup regular oats
2 cups all-purpose flour
1/2 cup whole-wheat flour
1/2 cup cornmeal
1/4 cup unprocessed wheat bran
1/4 cup toasted wheat germ
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon baking soda

Multi-grain Pancake Mix: Place oats in food processor, and process until smooth. Add remaining ingredients: process until smooth. Store in a tightly sealed container in refrigerator.

Combine first 3 ingredients in a bowl; stir well. Add pancake mix, and stir until smooth (batter will be slightly thick).

Spoon about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Turn pancakes when tops are covered with bubbles and edges looked cooked.
Yield: 10(4-inch) pancakes (serving size: 1 pancake)

Visit Eggology's Recipe page for lots of healthy, heart-smart recipes using Eggology egg whites!

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