Whole Wheat Lemon Yogurt Pancakes

Ingredients:

2 Tbsp. sugar

1/2 c. flour

1 tsp. baking powder

1 Tbsp. oil

2 tsp. vanilla

3/4 c. whole wheat flour

1 tsp. baking soda

1 c. low fat lemon yogurt (less than 3.83 gm sugar per oz)

3 egg white(s)

Directions:

Combine dry ingredients. Add oil, vanilla and yogurt. Mix gently. Whip egg whites until stiff peaks form. Fold into batter. Heat pan or skillet until a water drop shoots across the surface. Pour generous 1/4 cup batter for each pancake. Turn when top surface bubbles break. Cook second side for about 1 minute.

Yield: 10 pancakes
Serving Size: One pancake is a grain serving for a 3-5 year old.
Credit: Providers Voice, January 92