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Orange Whole-Wheat Pancakes
Sara Haas, R.D.N., L.D.N.
“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.”
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
1Whisk flour, flaxmeal, baking powder, baking soda, ginger, and salt in a large bowl.
2Zest 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.
3Whisk buttermilk, eggs, vanilla, brown sugar, oil, the orange juice, and the zest in a medium bowl.
4Pour 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.
5Lightly 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.
6Repeat with the remaining batter. Keep the pancakes warm in a 200°F oven until ready to eat. Serve with the reserved orange segments.