Orange Whole-Wheat Pancakes

Orange Whole-Wheat Pancakes

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From: Diabetic Living Magazine, Winter 2019

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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1½ cups white whole-wheat flour
  • 3 tablespoons flaxmeal
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon salt
  • 3 oranges, divided
  • 1¼ cups buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons packed brown sugar
  • 2 tablespoons canola oil

Preparation

  • Prep

  • Ready In

  1. Whisk flour, flaxmeal, baking powder, baking soda, ginger, and salt in a large bowl.
  2. Zest 1 orange to get 1 tablespoon zest. Juice it to get ¼ cup juice. Cut the remaining two oranges into segments (see Tip). Cut the segments into thirds; set aside.
  3. Whisk buttermilk, eggs, vanilla, brown sugar, oil, the orange juice, and the zest in a medium bowl.
  4. 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.
  5. 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 ⅓ 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.
  6. Repeat with the remaining batter. Keep the pancakes warm in a 200°F oven until ready to eat. Serve with the reserved orange segments.

Nutrition information

  • Serving size: 2 pancakes and ½ cup orange segments
  • Per serving: 248 calories; 9 g fat(1 g sat); 5 g fiber; 36 g carbohydrates; 9 g protein; 40 mcg folate; 64 mg cholesterol; 11 g sugars; 219 IU vitamin A; 25 mg vitamin C; 178 mg calcium; 2 mg iron; 399 mg sodium; 327 mg potassium
  • Nutrition Bonus: Vitamin C (42% daily value)
  • Carbohydrate Servings:

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