Makes 12 pancakes, each 5 to 6 inches in diameter
|2||cups uncooked old-fashioned oats|
|2||cups orange juice|
|1/4||cup whole wheat pastry flour|
|1||teaspoon baking powder|
|1/2||teaspoon baking soda|
|1/2||teaspoon ground cinnamon|
|2||eggs, lightly beaten|
|1/4||cup canola oil|
|2||teaspoons grated orange peel|
|Nonstick cooking spray|
|Plain fat-free yogurt and orange slices, for garnish (optional)|
- Combine oats and orange juice in large bowl. Cover and refrigerate 30 minutes or overnight.
- Sift flour, baking powder, baking soda, salt and cinnamon into oat mixture. Add eggs, oil, honey and orange peel; stir until just blended.
- Coat large nonstick griddle or skillet with cooking spray. Heat over medium-low heat until hot. For each pancake, spoon 1/4 cup batter onto hot griddle. Cook 2 to 3 minutes or until bubbles appear. Turn pancakes; cook until pancakes are lightly browned. Garnish with yogurt and orange slices, if desired.
|Serving Size:||2 pancake (without garnish)|
|Calories from Fat||40 %|
|Total Fat||13 g|
|Saturated Fat||1 g|
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