Warm notes of fall spices make these cinnamon whole grain pancakes absolutely irresistible. Make extras and freeze for busy mornings.

The Backstory: These delicious pancakes are a treat to wake up to in the morning and are so tasty that even your picky eaters (kids, anyone?) will love them. What’s more, you’ll love knowing that they’re made with healthy whole grains, very little sugar. What’s more, egg whites, buttermilk and orange juice create a light, tangy batter that really make for a fluffy pancake that’s truly flavorful and low in saturated fat. What’s not to love? If you’ve got any leftovers (even better), store them in the fridge and pop them in the microwave the next day for a quick on-the-go breakfast for the kids to eat on the way to school. More of the Backstory after the recipe…

…The Backstory continues: You can find many other scrumptious recipes in my latest cookbook, Healthy Meals for Your Busy Life. In my new book, I’ve created a collection of delicious and satisfying meals from Marinated Cucumber Salad to Smoked Salmon and Cream Cheese Spirals — that you can prepare in 30 minutes or less. I know you’ll love them and that they’ll leave you feeling full, satisfied, and happy that you’ve made healthful choices that don’t sacrifice on taste!

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Cinnamon Whole Grain Pancakes - Healthy Option

These are pancakes you can feel good about serving to your family! Light, fluffy, and kicked up with the warm flavor of cinnamon and the slight tart bite of oj, these are so good, even your picky eaters will devour them.

Course Breakfast, Brunch

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 10 servings

Ingredients

For the Pancakes

• 1 1/2 cups whole wheat flour
• 1 1/2 cups all-purpose white flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 2 tbsp. sugar
• 2 tsp. ground cinnamon
• 1/2 cup large egg whites (4)
• 2 1/2 cups skim buttermilk
• 1 cup orange juice

For the Maple Syrup Topping

• 1 1/4 cups maple syrup
• 1 lb. seedless red or green grapes
• 10 oranges, sectioned into 4 pieces

Instructions

1. Combine flours, baking powder, baking soda, sugar and cinnamon.
2. In a separate bowl, hand-beat the egg whites, buttermilk and orange juice with a wire whisk (or mix on very low speed).
3. Add the egg mixture to the dry mixture and mix by hand or on low speed until well cmbined and there are no lumps.
4. Spoon 1/4 cup (2 oz) batter for each pancake onto non-stick skillet (or one sprayed with a non-stick spray).
5. Cook pancakes over medium heat.
6. Turn when tops are covered with bubbles and edges are cooked.
7. Serve each portion with 2 tbsp. maple syrup and fresh fruit.

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Franceen Friefeld, RD., LD., P.H.Ec.

Franceen is one of country's leading voices in nutrition and health with 30 + years of experience as a senior food management executive, author, speaker, and TV host. Fran's followers adore her because she believes you should be able to have your kugel and not feel guilty about it. Her recipes, humor, and realistic approach to enjoying food and cutting through the hype of fad diets and quick fixes are what make her approach to a balanced lifestyle loved by so many.

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