Instructions: 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 half 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 non-stick skillet. 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. ( Recipe for compote included separately, not imbedded)

Makes about 16 pancakes for 4 servings, each 290 calories, 8.5 grams fat

Description:
"Mouthwatering pancakes without all the fat."

"The Professional Chefs Techniques of Healthy Cooking"

Yield:"16 pancakes"

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