|Sifted all purpose flour||3⁄4 Cup (12 tbs)|
|Unsifted whole wheat flour||1⁄2 Cup (8 tbs)|
|Light brown sugar||4 Teaspoon|
|Baking powder||2 Teaspoon|
|Unsalted margarine||1 1⁄2 Tablespoon|
|Low fat milk||1 1⁄4 Cup (20 tbs)|
|Egg whites||3 Large|
|Non stick cooking spray||1|
In a large bowl, combine the all purpose flour, whole wheat flour, brown sugar, baking powder, and salt; set aside.
In a small saucepan, melt the margarine over moderate heat.
In a small bowl, stir the margarine into the milk, add to the flour mixture, and stir just until the dry ingredients are moistened.
In another large bowl, beat the egg whites until they are stiff but not dry.
Gently fold them into the batter.
Lightly coat a 12 inch nonstick skillet with the cooking spray and set over moderate heat.
When the skillet is hot, cook the pancakes 2 at a time, using 1/4 cup batter for each.
Cook for 2 minutes or until bubbles form on top of the pancakes; flip, then cook about 1 minute longer or until the bottom of each pancake is golden brown.