Wednesday, October 16, 2013

Orange Buttermilk Pancakes

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.

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