By Teresa J. Farney
The Gazette
(KRT)
Yield: 12 (3-inch) pancakes
2 cups whole-wheat flour
1 teaspoon salt
1 teaspoon baking powder
2 cups corn kernels, fresh or frozen
2 chipotle chile peppers, diced
2 cloves garlic, minced
4 scallions, diced
1 cup lowfat soy milk
Procedure:
1. Mix whole-wheat flour with salt and baking powder. In separate bowl, mix corn, chipotles, garlic, scallions and soy milk. Gently blend wet ingredients with dry until well mixed.
2. Spray skillet with vegetable cooking spray and preheat until moderately hot. For each pancake, use ¼ cup batter. Cook 3 minutes on each side, or until golden brown.
Nutrition data per 3-pancake serving: Calories 353 (7 percent from fat); 2.7 g fat (sat .4 g, mono .5 g, poly 1.7 g); protein 15 g; carbohydrates 70 g; fiber 11.19 g; cholesterol 0 mg; sodium 676 mg; calcium 185 mg.
Source: The Vegetarian Resource Group
© 2003, The Gazette (Colorado Springs, Colo.).
Distributed by Knight Ridder/Tribune Information Services.
