Description
A light and fluffy pancake made with freshly squeezed oranges with little pops of chocolate chips. Drizzled with a homemade orange maple syrup.
Ingredients
- FOR THE PANCAKES:
- ⅓ cups Plain Greek Yogurt
- 2 whole Egg Whites
- ¼ cups Orange Juice, Freshly Squeezed
- ½ teaspoons Vanilla Extract
- ½ teaspoons Orange Extract
- ½ cups White Whole Wheat Flour
- ½ teaspoons Baking Soda
- ½ teaspoons Sugar
- 2 teaspoons Orange Zest
- 1 dash Salt
- ¾ Tablespoons Mini Chocolate Chips
- FOR THE PANCAKES:
- ¼ cups Orange Juice, Freshly Squeezed
- ¼ cups Maple Syrup
Preparation
Mix together the Greek yogurt, egg whites, orange juice and extracts in a small bowl. Set aside.
In a separate bowl combine flour, baking soda, sugar, orange zest and salt.
Combine the wet and dry ingredients and whisk till evenly mixed, but don’t over mix.
Heat oven to 200 F and line a baking sheet with parchment paper. Set aside.
Spray a non-stick skillet with cooking spray and heat it over medium heat. Once the skillet is hot, place 1/4-cup of the batter onto the skillet. Drop a few mini chocolate chips onto pancakes and cook till bubbles start appearing through the top of the pancake and then flip. Then cook the other side. This will take about 1-2 minutes on each side.
NOTE: I spray cooking spray onto the skillet between each batch. To keep pancakes warm, when your pancakes are done remove them from the skillet and place on the baking sheet. Do not stack them. Put the baking sheet into the oven while you cook the remaining batter.
For orange syrup:
Add orange juice and maple syrup into a microwavable small bowl and stir together and heat for about 10 seconds. Stir and continue to heat until warmed.
Makes 7 pancakes, serving size 2.
Calories per serving (3 1/2 pancakes): 216, Fat: 2.2, Cholesterol: 0, Sodium: 307, Potassium: 267, Carbs: 40, Fiber: 4.3, Sugar: 15, Protein: 13
