Whole Wheat Low-Fat Sugar-Free Pancakes - cooking recipe

Ingredients

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 Splenda sugar substitute
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups fat-free buttermilk
1/2 cup orange juice
2 large egg whites
1 teaspoon vanilla extract
canola oil cooking spray

Preparation

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.
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.
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.