I have hereditary high cholesterol and try to avoid most forms of cholesterol. I avoid all red meat (it now gives me digestion problems) all dairy and limit my intake of poultry. What I have been experimenting with is recipes for mainstream foods that are ‘Jim compatible’. Here is my first recipe
- 3/8 C AP Flour
- 3/8 C Corn Meal
- 1 1/2 t Baking Powder
- 1 1/2 t Sugar
- 1/4 t Salt
- 1/2 C Soy Milk
- 2 T Egg Whites
- 1 T Vegetable Oil
Mix the 5 dry ingredients together in a large mixing bowl (large enough to hold the liquid ingredients later). In a separate bowl or measuring cup, blend the soy milk, egg whites and oil together. Now mix the liquid ingredients into the dry ingredients. Cook the pancakes on a hot pan or griddle. I usually use 1/4 C of batter for each pancake. Top with grade B maple syrup and enjoy. The use of corn meal in the batter gives the pancakes a different texture, a bit coarser than regular pancakes, but a bit smoother than corn bread (a future recipe).
Makes a large meal for one person or a small meal for 2 to share. The amounts are a bit unusual because I halved the recipe. It made too much for one sitting.