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Dairy Dishes

Protein Pancakes sized
Excerpted from Secrets of Skinny Cooking by Victoria Dwek and Shani Taub C.D.C.,C.N.
Copyright 2017, Artscroll Shaar Press

From Victoria: I originally created this recipe to sneak protein into my picky kids, and they had no idea I secretly made their beloved pancakes healthy. Then I realized … with no sugar or fat and lots of added protein, these were a great guilt-free pancake option for grownups too … and I sat down and enjoyed the pancakes with them. Light vanilla yogurt will sweeten the pancakes without adding sugar (you can use plain yogurt if you prefer a pancake that’s not sweet), and you can also try using white whole wheat flour if you like (add an additional tablespoon or so of milk).  


1 cup flour
½ tsp baking soda
1 tsp baking powder
4 egg whites
1½ cups light vanilla or plain Greek yogurt
½ cup low-fat milk
1 tsp pure vanilla extract


In a medium bowl, combine flour, baking soda, and baking powder. Stir in egg whites, yogurt, milk, and vanilla.
Coat a skillet or pancake pan with nonstick cooking spray; heat over medium heat. Using a ¼-cup measuring cup, scoop up batter and add to pan. Cook until pancake bubbles and edges are set. Flip; cook on second side until golden.

Note: [For the Family] Though my kids always insist on enjoying these pancakes with a syrup topping, I’m satisfied that they’re happy with this healthier version. I’ll even serve these as a kid-friendly breakfast-style dinner paired with a fruit.

Recipe: Kosher, dairy

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