Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a medium size bowl, combine the whole wheat flour, oat bran, cornmeal, sugar, baking powder and baking soda, and salt. in another bowl, combine the buttermilk, egg yolks and oil. in a large bowl, beat the egg whites until stiff peaks form. stir in the buttermilk mixture into the flour mixture. fold in the egg whites. lightly coat a skillet with cooking spray and set over moderate heat. when the skillet is hot, cook the pancakes 4 at a time, using 1/4 cup batter for each. cook for about 2 minutes on one side or until bubbles appear on the surface; turn, then cook 2 minutes or until golden brown on each side and cook through.

Target recipe: in a 4 cup measuring cup (to take advantage of the spout for easy pouring) whisk together buttermilk, egg and milk. dump in dry ingredients and whisk until thoroughly combined. heat a nonstick griddle until drops of water sizzle when sprinkled on to the surface. pour batter onto griddle in whatever size or shape takes your fancy. when bubbles form and edges look slightly dry, use a spatula to flip the pancake and cook for another 30-60 seconds, until second side is evenly browned. this made about 12 4-inch pancakes. any remaining batter can be refrigerated overnight and the recipe can easily be doubled.