Delicious Orange Pancakes
Makes about 24 four-inch pancakes
(or 3-4 dozen small pancakes)
1 1/4 cups unbleached white flour
1 cup whole wheat flour
1/4 cup reduced-fat soymilk powder or low-fat soy flour (opt.)
4 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
1 ½ cup apple juice
1 ½ cup orange juice
In a large bowl, mix together flour, soy powder, baking powder, baking soda, and salt. When the dry ingredients are well-combined, stir in fruit juices. Mix briefly-lumps are okay.
Heat a non-stick griddle or skillet (or a heavy skillet lightly greased with an oiled cloth) over high heat until it is hot; then turn it down to medium high. Spoon the batter onto the pan making 2″-4″ (silver dollar) pancakes. When the tops are bubbly, turn them over carefully and cook until the under side is golden and the middle is cooked (you can spread apart one pancake using a fork to test). Serve immediately with maple syrup or other toppings.
Per pancake: Calories: 57, Protein: 2 gm., Carbohydrates: 12 gm., Fat: 0 gm
Adapted from The Almost No Fat Cookbook by Bryanna Clark Grogan