Instructions: For pancake batter, place bean dip, egg whites, flour, milk and oil in blender or food processor; blend until smooth. Refrigerate 2 hours or overnight.

Preheat oven to 350 degrees. Coat large nonstick skillet with cooking spray; heat over medium heat until hot. For each pancake, spoon 2 tablespoons batter into skillet; cook until bubbles form and break on pancake surface.

Turn pancakes over; cook until lightly browned on other side. Place on baking sheet; keep warm in oven. Repeat to make 16 small pancakes. (If batter becomes too thick, thin with more milk.)

Serve hot with sour cream and salsa. Garnish with tomatoes and mint, if desired.

This recipe yields 4 servings.

Serving size: 4 pancakes, 1 ounce sour cream.

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