3/4 cup all-purpose flour
3/4 cup whole-wheat flour
1/2 cup toasted wheat germ
1 Tbsp. fresh orange zest
2 tsp. sugar
1 tsp. baking soda
1/4 tsp. salt
1 1/2 cups non-fat or low-fat buttermilk
1/2 cup orange juice
2 large egg whites
1 tsp. vanilla extract
Canola oil spray
PurÃ©ed fruit or jam, preferably sweetened with juice, as an accompaniment (optional)
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.
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.
Serve with purÃ©ed fruit or jam if desired.
To freeze pancakes, first cool completely on wire rack. Stack between wax paper, then place in heavy-duty zip-top plastic bag. Reheat in microwave on high 45 seconds, or in toaster or toaster oven at medium-high heat until hot.
Makes 4 servings, 3 pancakes per serving.
reprinted with permission by AICR