-Sue Woodward
3/4 c Flour
1 c Whole wheat flour
1 tb Sugar
1 c Skim milk
Egg substitute; equal to 1
-egg
Vegetable oil spray
2 tb Wheat germ
2 ts Baking powder
1 ts Ground cinnamon
3/4 c Orange juice; fresh
1 ts 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
Yields
6 Servings