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Sunny Orange Whole Wheat Pancakes

 Sunny Orange Whole Wheat Pancakes
Friends and family will flip over these light whole wheat pancakes with a sunny twist of citrus. Earl Brunner of Las Vegas, Nevada adapted them from a traditional pancake recipe. "Feel free to mix raisins or dried cranberries into the batter to add a bit of chewy sweetness," he recommends.
8 ServingsPrep/Total Time: 25 min.


  • 3 egg whites
  • 1 cup orange juice
  • 1/3 cup unsweetened applesauce
  • 1/4 teaspoon McCormick® Pure Orange Extract
  • 1-1/4 cups whole wheat flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup orange marmalade


  • In a blender, combine the first four ingredients. Cover and process
  • until smooth. In a large bowl, combine the flour, sugar, baking
  • powder and salt; make a well. Add orange juice mixture; stir just
  • until moistened.
  • Pour batter by 2 tablespoonfuls onto a hot griddle coated with
  • cooking spray. Turn when bubbles form on top of pancake; cook until
  • second side is golden brown. Serve with marmalade. Yield: 16
  • pancakes.
Nutritional Facts: 2 pancakes with 1 tablespoon marmalade equals 150 calories, trace fat (trace saturated fat), 0 cholesterol, 238 mg sodium,

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Sunny Orange Whole Wheat Pancakes (continued)

Nutritional Facts: 35 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchange: 2 starch.