Orange Pancakes with Orange Sauce
Yield
6 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
whole-wheat flour
|
|
| 2 | teaspoons |
baking powder
|
|
| 2 | teaspoons |
orange zest
grated |
|
| 3 | tablespoons |
honey
or less |
|
| 1 | each |
egg whites
|
*
|
| ¼ | cup |
milk, skim
|
|
| ¾ | cup |
orange juice
|
|
| 1 | tablespoon |
canola oil
|
|
| 1 ½ | cups |
ricotta cheese
part-skim |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
whole-wheat flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 1E+1 | ml |
orange zest
grated |
|
| 45 | ml |
honey
or less |
|
| 1 | each |
egg whites
|
*
|
| 59 | ml |
milk, skim
|
|
| 177 | ml |
orange juice
|
|
| 15 | ml |
canola oil
|
|
| 355 | ml |
ricotta cheese
part-skim |
|
Directions
Combine flour, baking powder and orange rind.
In a separate bowl combine egg white, honey, milk, orange juice and oil.
Stir the wet ingredients into the dry ingredients just enough to moisten.
Bake four large pancakes on a lightly oiled griddle.
To Assemble: Spread ⅓ to ½ cup ricotta cheese between each pancake and pour half the orange sauce over the top.
Cut into wedges and pour sauce over individual wedges.
