Indulge in a breakfast treat with Dietitian Debbie Dishes‘ recipe for orange buttermilk pancakes. Made with whole wheat flour and oats, these pancakes are flavored with sweet maple syrup, orange juice and a pinch of orange zest. You can use blood oranges for dramatic color, but standard navel oranges will also do.
Ingredients for servings
Combine the flour, oats, and baking soda in a mixing bowl. Use a whisk to stir well.
Add the buttermilk, egg, zest, vanilla, and 2 tablespoons of the juice. Whisk just until moistened. (Try not to over-mix, some small lumps will remain.)
Spray a non-stick skillet with cooking oil and turn on the heat. Spoon 0.25 cup of batter into pan and spread into about a 3-inch round circle.
Cook until the surface of the pancake starts to bubble. Flip and cook on the other side until lightly browned.
In a small serving pitcher, warm up the maple syrup and the other 2 tablespoons of orange juice in the microwave.
Serve with additional slices of orange.
These pancakes will also be good topped with some yogurt, too!