Orange peel packs plenty of flavor into these pancakes without adding a lot of fat or calories. A cranberry orange sauce doubles the tang.
- Makes: 6 servings
- Serving Size: 2 pancakes
- Yields: 12 pancakes
- Prep: 30 mins
- Cook: 4 mins
Ingredients Orange Sauce:Pancakes:
teaspoon finely shredded orange peel
cup orange juice
tablespoons snipped dried cranberries (optional)
tablespoon baking powder
cups evaporated fat-free milk
cup refrigerated or frozen egg product, thawed
tablespoons margarine or butter, melted
cup dried cranberries, snipped
tablespoon finely shredded orange peel
Nonstick cooking spray
- In a small saucepan combine the 1 teaspoon orange peel, the orange juice, water, 2 tablespoons sugar, 2 tablespoons snipped dried cranberries (if desired), and cornstarch. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat; set aside. Pancakes:
- In a large bowl combine the whole wheat flour, all-purpose flour, 1 tablespoon sugar, baking powder, and salt. Make a well in the center of mixture; set aside. In another bowl combine evaporated milk, egg product, melted margarine or butter, and vanilla; add all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). Fold in the 1/2 cup cranberries and 1 tablespoon orange peel.
- Coat a griddle or heavy skillet with cooking spray. Preheat over medium-high heat. For each pancake, pour about 1/4 cup batter onto hot griddle or skillet. Spread batter into a circle about 4 inches in diameter. Cook over medium heat about 2 minutes on each side or until pancakes are golden brown, turning to cook second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve the pancakes with orange sauce. Makes 6 servings (12 pancakes).
Nutrition Facts (Cranberry-Wheat Pancakes)
- Per serving:
- 250 kcal cal.,
- 5 g fat
- (1 g sat. fat,
- 2 mg chol.,
- 500 mg sodium,
- 44 g carb.,
- 4 g fiber,
- 10 g pro.
- Percent Daily Values are based on a 2,000 calorie diet