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


Recipe Summary test

30 mins
30 mins


Ingredient Checklist


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

  • 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

2 pancakes and 1/2 cup orange segments
248 calories; protein 8.8g; carbohydrates 35.5g; dietary fiber 5.3g; sugars 11.3g; fat 9g; saturated fat 1.4g; cholesterol 64mg; vitamin a iu 219.2IU; vitamin c 25.1mg; folate 40.1mcg; calcium 178.3mg; iron 1.8mg; magnesium 68mg; potassium 327mg; sodium 398.9mg.