I used almond milk and added lemon juice to make "buttermilk" and I also used smart balance light instead of butter. This did not mix at all with the orange rind and juice. That said, the flavor was there, just not the right consistency. The pancakes were a good change up since I normally wouldn't bother with orange (why, when I can have chocolate chips!?) but i'm glad I did b/c they were very good. The whole family enjoyed them.
Whole-Wheat, Buttermilk, and Orange Pancakes
Here we've updated Bill and Cheryl Jamison's fantastic Whole-Wheat Buttermilk Pancakes from 2002 with a little citrus zest. Allowing the batter to sit before cooking gives the leaveners a chance to work, creating light, fluffy pancakes.
More From Cooking Light
Total: 40 Minutes
- Calories: 336
- Fat: 8g
- Saturated fat: 3.2g
- Monounsaturated fat: 3g
- Polyunsaturated fat: 1.1g
- Protein: 7.4g
- Carbohydrate: 59.1g
- Fiber: 2.5g
- Cholesterol: 44mg
- Iron: 1.5mg
- Sodium: 477mg
- Calcium: 182mg
- 2 tablespoons butter, softened
- 1/4 teaspoon grated orange rind
- 3/4 teaspoon fresh orange juice
- 3.5 ounces white whole-wheat flour (about 3/4 cup)
- 3.4 ounces unbleached all-purpose flour (about 3/4 cup)
- 2 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/8 teaspoon salt
- 1 1/2 cups low-fat buttermilk
- 1/4 cup fresh orange juice
- 1 tablespoon canola oil
- 1 large egg
- 1 large egg white
- Cooking spray
- 3/4 cup maple syrup
- 1. Combine first 3 ingredients.
- 2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 4 ingredients (through salt) in a medium bowl, stirring with a whisk. Combine buttermilk, 1/4 cup juice, oil, and 1 egg in a small bowl, stirring with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist; let stand 15 minutes. Place egg white in a medium bowl; beat with a whisk until medium peaks form. Gently fold egg white into batter.
- 3. Preheat a griddle to medium heat. Coat pan with cooking spray. Spoon 1/4 cup batter per pancake onto griddle. Cook 3 minutes or until edges begin to bubble and bottom is browned. Turn pancakes over; cook 3 minutes or until done. Serve with orange butter and syrup.
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