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