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Weekend Pancakes

Serves 12

1/3 C all-purpose flour
2/3 C whole-wheat flour
1/4 C rolled oats
2 T wheat germ
4 tsp sugar
1 tsp baking powder
1/2 tsp baking soda
1 C buttermilk
1/4 C skim milk
2 tsp canola oil
1/2 tsp vanilla extract
1 tsp grated orange or lemon rind
3 egg whites, lightly beaten

Mix dry ingredients together. Add buttermilk, skim milk, oil, vanilla, and orange rind, stirring just to combine. Beat egg whites until fluffy; fold into batter. Let batter stand about 10 minutes. Cook pancakes on a hot nonstick griddle or skillet; turn when the tops are bubbly and a few bubbles have broken.


• Fresh or dried fruit and spices can be stirred into the batter before cooking.

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