Indulge in a breakfast treat with Dietitian Debbie Dishes‘ recipe for orange buttermilk pancakes. Made with whole wheat flour and oats, these pancakes are flavored with sweet maple syrup, orange juice and a pinch of orange zest. You can use blood oranges for dramatic color, but standard navel oranges will also do.
Orange Buttermilk Pancakes Ingredients Directions Combine the flour, oats, and baking soda in a mixing bowl. Use a whisk to stir well. Add the buttermilk, egg, zest, vanilla, and 2 tablespoons of the juice. Whisk just until moistened. (Try not to over-mix, some small lumps will remain.) Spray a non-stick skillet with cooking oil and turn on the heat. Spoon 1/4 cup of batter into pan and spread into about a 3-inch round circle. Cook until the surface of the pancake starts to bubble. Flip and cook on the other side until lightly browned. Serve with additional slices of orange. NOTE: These pancakes will also be good topped with some yogurt, too! Nutrition Information Serves: 3 | Serving Size: 2 pancakes (3-inches across) Per serving: Calories: 308; Total Fat: 6g; Saturated Fat: 2g; Monounsaturated Fat: 1g; Cholesterol: 71mg; Sodium: 219mg; Carbohydrate: 58g; Dietary Fiber: 6g; Sugar: 22g; Protein: 10g Nutrition Bonus: Potassium: 394mg; Iron: 14%; Vitamin A: 6%; Vitamin C: 19%; Calcium: 14%
In a small serving pitcher, warm up the maple syrup and the other 2 tablespoons of orange juice in the microwave.
Deborah Davis MS, RD is a Registered Dietitian who practices clinical dietetics in Chicago, Illinois. She shares practical nutrition tips and healthy recipes on her personal blog, Dietitian Debbie Dishes. In her free time, you’ll likely find Deborah in the kitchen, camera and spatula in hand, developing recipes for her blog and freelance pieces. Connect with Deborah on Twitter and Instagram. Photo courtesy of Deborah Davis.
Original recipe published on Dietitian Debbie Dishes.
