Boost your breakfast with vitamin C and potassium by topping your whole-grain pancake stack with segmented oranges, which are an excellent source of both. Source: Diabetic Living Magazine, Winter 2019

Sara Haas, R.D.N., L.D.N.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk flour, flaxmeal, baking powder, baking soda, ginger, and salt in a large bowl.

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  • Zest 1 orange to get 1 tablespoon zest. Juice it to get 1/4 cup juice. Cut the remaining two oranges into segments (see Tip). Cut the segments into thirds; set aside.

  • Whisk buttermilk, eggs, vanilla, brown sugar, oil, the orange juice, and the zest in a medium bowl.

  • Pour the wet mixture into the dry mixture and stir until just combined. Do not overmix. Let the batter stand for 3 to 5 minutes while you preheat the pan.

  • Lightly coat a large nonstick pan or griddle with cooking spray and set over medium-high heat. Drop the batter onto the hot pan, using 1/3 cup per pancake. Cook the pancakes until they begin to bubble, 3 to 4 minutes, then flip and cook the other side until lightly browned, 2 to 3 minutes more.

  • Repeat with the remaining batter. Keep the pancakes warm in a 200 degrees F oven until ready to eat. Serve with the reserved orange segments.

Nutrition Facts

248 calories; 9 g total fat; 1.4 g saturated fat; 64 mg cholesterol; 399 mg sodium. 327 mg potassium; 35.5 g carbohydrates; 5.3 g fiber; 11 g sugar; 8.8 g protein; 219 IU vitamin a iu; 25 mg vitamin c; 40 mcg folate; 178 mg calcium; 2 mg iron; 68 mg magnesium;