WW Points: 2
2 egg whites
1 tablespoon canola oil
1/2 cup skim milk
1/2 cup all-purpose flour
1/2 cup buckwheat flour
1 tablespoon baking powder
1 tablespoon sugar
1/2 cup sparkling water
3 cups strawberries, sliced
In a small bowl, whisk together the egg whites, canola oil and milk.
In another bowl, combine the flours, baking powder and sugar. Add the egg white mixture and the sparkling water and stir until slightly moistened.
Place a nonstick frying pan or griddle over medium heat. When a drop of water sizzles as it hits the pan, spoon 1/2 cup pancake batter into the pan. Cook until the top surface of the pancake is covered with bubbles and the edges are lightly browned, about 2 minutes. Turn and cook until the bottom is well browned and the pancake is cooked through, 1 to 2 minutes longer. Repeat with the remaining pancake batter.
Transfer the pancakes to individual plates. Top each with 1/2 cup sliced strawberries and serve immediately.
Per Serving: 138 Calories; 3g Fat (18.9% calories from fat); 5g Protein; 25g Carbohydrate; 3g Dietary Fiber; trace Cholesterol; 275mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.