Whole Wheat Low-Fat Sugar-Free Pancakes

1. 1

   In a large bowl, lightly mix together dry ingredients until well combined.

2. 2

   In a blender, place buttermilk, orange juice, egg whites and vanilla. Blend on low speed until well combined.

3. 3

   Gradually add dry mixture to blender in 2 to 3 batches, blending on low speed until just mixed.

4. 4

   Spray griddle or pan with oil spray and heat over medium heat until hot.

5. 5

   Slowly pour batter from blender, a little at a time, to make individual pancakes.

6. 6

   Turn pancakes when tops are covered with tiny bubbles and undersides look cooked. Cook 1 to 2 minutes more or until golden.

7. 7

   As each pancake is cooked, transfer to warm platter until all are cooked.

8. 8

   To freeze pancakes, first cool completely on wire rack.

9. 9

   Stack between wax paper, then place in heavy-duty zip-top plastic bag and place in freezer.

10. 10

    Reheat in microwave on high 45 seconds, or in toaster or toaster oven at medium-high heat until hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.