Makes for a nice, comforting breakfast on a cool fall morning!
Serves 6 ( 2 pancakes = 5 points +) Add additional points for syrup
- 3/4 c. white whole-wheat flour
- 3/4 c. all-purpose flour
- 2 T. sugar
- 1-1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1-1/2 c. low-fat buttermilk
- 1 T. canola oil
- 1/4 c. orange juice
- 1 egg
- 1 egg white
- 1 T. grated orange zest
Combine flours with next 4 ingredients ( through salt) in a medium bowl.
Combine buttermilk, orange juice, oil, orange zest and 1 egg in a small bowl. Add buttermilk mixture to flour mixture and stir until moist. Let stand 15 minutes.
Place egg white in a mixing bowl, beat until medium peaks form. Fold into batter.
Preheat griddle and coat pan with cooking spray. Spoon 1/4 cup batter per pancake onto griddle. Cook until edges begin to bubble and bottom is browned. Turn and cook until done. Serve with syrup if desired. 1/4 cup sugar free syrup per serving will add 1 point.