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Prep Time: 6 Minutes Cook Time: 6 Minutes |
Ready In: 12 Minutes Servings: 8 |
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From the American Institute for Cancer Research. I have not tried these, but orange juice as an ingredient intrigued me, so I'm saving it. Ingredients:
3/4 cup all-purpose flour |
3/4 cup whole wheat flour |
1/2 cup toasted wheat germ |
1 tablespoon fresh orange zest |
2 teaspoons sugar |
1 teaspoon baking soda |
1/4 teaspoon salt |
1 1/2 cups low-fat buttermilk or 1 1/2 cups fat-free buttermilk |
1/2 cup orange juice |
2 large egg whites |
1 teaspoon vanilla extract |
canola oil cooking spray |
pureed fruit (optional) or jam, preferably sweetened with juice, as an accompaniment (optional) |
Directions:
1. In a large bowl, lightly mix together dry ingredients until well combined. In a blender, place 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.
2. 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 look cooked. Cook 1 to 2 minutes more or until golden. As each pancake is cooked, transfer to warm platter until all are cooked.
3. Serve with puréed fruit or jam if desired.
4. Makes 4 servings, 3 pancakes per serving.
5. To freeze pancakes, first cool completely on wire rack. Stack between wax paper, then place in heavy-duty zip-top plastic bag and place in freezer. Reheat in microwave on high 45 seconds, or in toaster or toaster oven at medium-high heat until hot.
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