Ingredients

1 cup all-purpose flour
2/3 cup oat bran
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 1/2 cups water
1/2 cup nonfat plain yogurt
1/2 cup mashed ripe banana (about 1 medium)
2 tablespoons vegetable oil
1 1/2 teaspoons vanilla extract
4 egg whites

Directions

In a large bowl, combine flour, oat bran, sugar, baking powder, salt, cinnamon and ginger. In a separate bowl, combine water, yogurt, banana, 1 tablespoon of the oil and vanilla.

Add wet ingredients to dry ingredients and mix just until incorporated. Beat egg whites until they form soft peaks. Stir about 1/2 of the whites into the batter, then gently fold the remaining whites into the batter.

Use the remaining oil to lubricate a griddle, or use a large nonstick skillet (see note). Heat the griddle or skillet over medium heat. For each pancake, ladle 1/3 cup of the batter into the heated pan. Flip each pancake when the edges look dry. Cook until golden-brown on each side. Serve with Warm Fruit Compote. Makes about 16 pancakes for 4 servings.

Note: Use a brush to apply a thin film of oil and then rub away any excess with a clean cloth. Nonstick griddles or pans will not require additional oil.

Nutritional facts per serving: 290 cal., 11.5 g pro., 8.5 g fat (0.8 g saturated fat), 48 g carbo., 856 mg sodium, 0.5 mg chol., 4 g fiber. Recipe adapted from the second edition of the Culinary Institute of America's "The Professional Chef's Techniques of Healthy Cooking" (John Wiley).