\u00c2\u00bd C. whole-wheat flour
\n1 C. fat-free (skim) milk
\n2 T. vegetable oil
\n2 large eggs
\n1 C. frozen chopped spinach, thawed and drained
\n1 C. frozen whole corn kernels, thawed
\n\u00c2\u00bc tsp. ground black pepper
\nNonstick cooking spray<\/p>\n
Measure flour into a large mixing bowl. In a smaller bowl, combine milk, oil, and eggs, and mix well. Add milk mixture to flour, and mix until smooth. Add spinach, corn, and pepper to mixture, and stir well. Heat a large nonstick saut\u00c3\u00a9 pan or griddle. Spray lightly with cooking spray. Spoon batter \u00c2\u00bc cup at a time onto the pan. Cook each pancake for 2\u00e2\u20ac\u201c3 minutes, or until the bottom holds together and is golden brown. Carefully flip and cook the second side for an additional 1\u00e2\u20ac\u201c2 minutes. Serve immediately.<\/p>\n
Yield: 16 pancakes
\nServing Size: 4 Pancakes
\nCalories: 227
\nFat: 10g
\nFiber: 4g<\/p>\n","protected":false},"excerpt":{"rendered":"
\u00c2\u00bd C. whole-wheat flour 1 C. fat-free (skim) milk 2 T. vegetable oil 2 large eggs 1 C. frozen chopped spinach, thawed and drained 1 C. frozen whole corn kernels, thawed \u00c2\u00bc tsp. ground black pepper Nonstick cooking spray Measure flour into a large mixing bowl. In a smaller bowl, combine milk, oil, and eggs, and mix well. Add milk mixture to flour, and mix until smooth. Add spinach, corn, and pepper to mixture, and stir well. Heat a large…<\/p>\n