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My mother, Alice Hine Williamson, makes these light, puffy low-fat apple pancakes; she says she invented them years ago.  Low fat or fat free,  they can include all kinds of healthy ingredients - bran, flax, fruit, wheat germ - according to your tastes.  Put a hot, apple soufflé pancake on a warmed plate; top with lite margarine, syrup, stewed fruit, yogurt, lite sour cream, lite whipped cream cheese or whatever you desire.  My great-aunt Amelia used to sprinkle on a little brown sugar and dribble some black coffee on them.  You're in for a treat.  Here's my favorite version.

Apple Soufflé Pancakes

1/2 cup oat bran
1/2 cup flour (wheat, rye, buckwheat, rice...)
2 Tablespoons ground flax seed (optional)
1 Tablespoon baking powder
2 Tablespoons sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 small tart apples, cored and finely diced or sliced (Note)
1 cup low-fat or skim milk
(2 Tablespoons more of milk if you added flax)
2 egg yolks (optional)
1 to 2 Tablespoons vegetable oil
4 egg whites

Mix dry ingredients together.  Combine all wet ingredients except egg whites, including apple.   Beat egg whites until stiff.

Combine wet and dry ingredients, stirring only until barely mixed.  Gently fold in the beaten egg whites.  Keep on folding until no large chunks of egg whites can be seen.  

Heat a non-stick griddle until a drop of water skitters on it.  Spray lightly with cooking spray, or wipe on a little oil with a paper towel.  Scoop out large spoonfuls of batter and instantly spread slightly.  Cook over medium heat to give apples a chance to cook through.  When browned, turn and brown the other side.   

Serves 4 

Note:  If you like, substitute 1 cup of fresh or frozen blueberries.