1 c. flour
1 tsp. sugar
1/2 tsp. baking soda
1/4 tsp. salt
2 egg whites
1 c. buttermilk
2 tbsp. butter
Vegetable cooking spray

Combine dry ingredients in bowl. Combine egg whites, buttermilk and butter; stir into dry ingredients, mixing well. Coat pan with spray - heat pan until hot. For each pancake pour 2 tablespoons batter into skillet. Turn when tops bubble, cook a few minutes more. Yield 12 pancakes. Serves 4.

Each serving (3 pancakes) = 1/2 bread exchange. 2 ounces milk exchange. 1 fat exchange. 1/2 miscellaneous limited exchange.

Note: For a complete breakfast, a protein exchange must be added to 2 servings of pancakes. Pancakes freeze well.