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.