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| INGREDIENTS |
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3/4 cup
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all purpose flour
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3/4 cup
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whole wheat flour
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1/2 tsp
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toasted wheat germ
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1 tbsp
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fresh orange zest
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2 tsp
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sugar
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1 tsp
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baking soda
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1/4 tsp
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salt (optional)
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1 1/2 cups
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nonfat or lowfat buttermilk
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1/2 cup
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orange juice
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2
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large egg whites
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1 tsp
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vanilla extract
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Nonfat cooking spray
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| RECIPE |
- In a large bowl, lightly mix together the dry ingredients until well combined.
- In a blender, place the buttermilk, orange juice, egg whites and vanilla. Blend on low speed until well combined.
- Gradually, add dry mixture to blender in 2 to 3 batches, blending on low speed until just mixed.
- Spray griddle or pan with oil spray and heat over medium heat until hot.
- Slowly pour batter from blender, a little at a time, to make individual pancakes. Turn pancakes when tops are covered with tiny bubbles and undersides are cooked. Cook 1 to 2 minutes more or until golden. As each pancake is cooked, transfer the pancakes to a warm platter until all are cooked.
- Serve with warmed pancake syrup.
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| SERVING SUGGESTION |
SERVING SIZE:
3 pancakes
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
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| Calories |
282 |
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| Total Fat |
3 g |
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| Sodium |
587 mg |
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| Total Carbohydrates |
51 g |
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| Fiber |
6 g |
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| Protein |
15 g |
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