Cinnamon Orange Pancakeslow fat, breakfast 3/4 cup flour 1 cup whole wheat flour 1 tablespoon sugar 1 cup skim milk 1 egg substitute; equal to 1 egg 1 vegetable oil spray 2 tablespoon wheat germ 2 teaspoon baking powder 1 teaspoon ground cinnamon 3/4 cup orange juice; fresh 1 teaspoon fresh orange peel; grated In a mixing bowl, combine all dry ingredients and mix until well blended. In another bowl, combine all dry ingredients and orange peel. Stir well. Pour liquid ingredients mixture into dry ingredients and stir only until moistened. Preheat griddle or skillet for pancakes. Spray lightly with vegetable oil. For each pancake, pour 1/4 cup of batter onto griddle or skillet. Turn each pancake when edges are dry and bubbles appear on top. Serve hot. Per serving - 171 cal, 34 g carbo, 1 g fat, 140 mg sod Source: Sarasota County Wellnessentials newsletter, 5/96 |
