Buttermilk Whole Wheat Pancakes with Orange Zest
206
.
Ingredients
| 2 | cups |
whole-wheat flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ⅓ | cup |
sugar
or honey |
|
| ½ | teaspoon |
kosher salt
|
|
| 2 | large |
eggs
|
|
| 2 ½ | cups |
buttermilk
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | teaspoon |
orange zest
grated |
|
| 1 ½ | tablespoons |
butter, unsalted
melted, or canola oil |
Directions
Whisk the dry ingredients together in a large bowl until well mixed.
In another medium bowl, whisk the eggs, and then whisk in the remaining wet ingredients.
Gradually pour the wet ingredients over the dry ingredients as you whisk them together until just incorporated. Do not over mix.
Bring a nonstick skillet or a griddle to a medium-high heat.
Lightly butter the pan or use canola oil and pour ¼ cup of batter into the pan, rolling it around a bit if you like your pancakes on the thinner side.
Allow the edges to brown lightly and then flip to cook the other side.
Keep pancakes warm in the 200 F degrees oven.
Serve warm with maple syrup.
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Nutrition Facts
Serving Size 175g (6.2 oz)Amount per Serving
Calories 27020% of calories from fat
% Daily Value *
Total Fat 6g
9%
Saturated Fat 3g
15%
Trans Fat
0g
Cholesterol 82mg
27%
Sodium 375mg
16%
Total Carbohydrate
15g
15%
Dietary Fiber 5g
20%
Sugars g
Protein
22g
Vitamin A 4%
•
Vitamin C 2%
Calcium 16%
•
Iron 11%
* based on a 2,000 calorie diet
How is this calculated?
