Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
- Serves 6, 2 (4-inch) pancakes per serving
- ½ cup all-purpose flour
- ½ cup whole wheat flour
- ½ cup quick oats
- 1 Tablespoon baking powder
- ¼ teaspoon salt
- 1 large egg
- 1 cup orange juice
- Orange zest to taste
- ½ cup nonfat milk
- 2 Tablespoons canola oil
- Non-stick cooking spray
- 2 large bowls
- Large skillet
- Measuring cups
- Measuring spoons
- Rubber spatula
1. In a large bowl, combine flours, oats, baking powder, and salt. Mix well.
2. In another large bowl, crack the egg. Beat lightly with a fork.
3. Add orange juice, orange zest, milk, and canola oil to the bowl with the beaten egg. Mix well.
4. Coat large skillet with non-stick cooking spray. Heat over medium-high heat.
5. Add wet ingredients to dry ingredients. Stir just until dry ingredients are moistened. The batter will be a bit loose compared to traditional pancake mixes.
6. Pour ¼ cup of batter into a hot pan for each pancake. Adjust heat as needed to avoid burning.
7. Flip pancakes when bubbles appear on top of the batter and the edges are slightly browned -about 3-4 minutes. Cook until the second side is slightly browned – about 2-3 minutes.
- If using an electric griddle instead of a skillet, preheat to 375°F before using.
- When making a double batch, let pancakes cool and then freeze the cooked leftovers.
- If you are freezing the pancakes, layer wax paper between each pancake to prevent them from sticking together. Place the pancakes in an airtight container and freeze for no longer than 6 weeks.
For more tasty recipes, check out our homemade yogurt pops and overnight oats with cinnamon and honey.