Buttermilk Pancakes with Whole Wheat & Orange Recipe
This recipe uses half all purpose and half whole grain flour - my choice for the whole grain is white whole wheat flour or whole wheat pastry flour. A nice citrus flavor perks up Sunday morning pancakes. (I freeze leftovers for hungry mornings with little time except to toast and devour!)
Ingredients
- 2 eggs
- 2 cup buttermilk
- 1/4 cup safflower oil
- 1 teaspoon grated orange zest
- 1 cup all purpose flour
- 1 cup white whole wheat flour (or sub whole wheat pastry flour)
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Directions
- Heat pancake griddle.
- Beat eggs in medium mixing bowl. Stir in buttermilk, oil and orange zest; set aside.
- In large mixing bowl stir together all purpose and whole wheat flours, sugar, baking powder, baking soda, and salt.
- Stir buttermilk mixture into dry ingredients and stir until flour is all moistened.
- Cook 5 or 6 inch diameter pancakes on hot griddle.
- Yield: 16 pancakes, about 8 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 115g | |
| Recipe makes 8 servings | |
| Calories 227 | |
| Calories from Fat 77 | 34% |
| Total Fat 8.75g | 11% |
| Saturated Fat 1.15g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 540mg | 23% |
| Potassium 141mg | 4% |
| Total Carbs 30.05g | 8% |
| Dietary Fiber 0.9g | 3% |
| Sugars 6.26g | 4% |
| Protein 6.64g | 11% |
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