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
Puréed 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 puréed 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