Whole-Grain Pancakes

Shelby, the wannabe chef's Note:

From the American Institute for Cancer Research. I have not tried these, but orange juice as an ingredient intrigued me, so I'm saving it.

• Total Time: 12 mins
• Prep Time: 6 mins
• Cook Time: 6 mins

Ingredients:

Yield: 12 pancakes

• 3/4 cup all-purpose flour
• 3/4 cup whole wheat flour
• 1/2 cup toasted wheat germ
• 1 tablespoon fresh orange zest
• 2 teaspoons sugar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups low-fat buttermilk or 1 1/2 cups fat-free buttermilk
• 1/2 cup orange juice
• 2 large egg whites
• 1 teaspoon vanilla extract
• canola oil cooking spray
• pureed fruit (optional) or jam, preferably sweetened with juice, as an accompaniment (optional)

Directions:

1. In a large bowl, lightly mix together dry ingredients until well combined. In a blender, place buttermilk, orange juice, egg whites and vanilla. Blend on low speed until well combined. Gradually add dry mixture to blender in 2 to 3 batches, blending on low speed until just mixed.
2. Spray griddle or pan with oil spray and heat over medium heat until hot. Slowly pour batter from blender, a little at a time, to make individual pancakes. Turn pancakes when tops are covered with tiny bubbles and undersides look cooked. Cook 1 to 2 minutes more or until golden. As each pancake is cooked, transfer to warm platter until all are cooked.
3. Serve with puréed fruit or jam if desired.
4. Makes 4 servings, 3 pancakes per serving.
5. To freeze pancakes, first cool completely on wire rack. Stack between wax paper, then place in heavy-duty zip-top plastic bag and place in freezer. Reheat in microwave on high 45 seconds, or in toaster or toaster oven at medium-high heat until hot.