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“From the American Institute for Cancer Research. I have not tried these, but orange juice as an ingredient intrigued me, so I'm saving it.”
READY IN:
12mins
YIELD:
12 pancakes
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, lightly mix together dry ingredients until well combined. In a blender, place buttermilk, orange juice, egg whites and vanilla. Blend on low speed until well combined. Gradually add dry mixture to blender in 2 to 3 batches, blending on low speed until just mixed.
  2. Spray griddle or pan with oil spray and heat over medium heat until hot. Slowly pour batter from blender, a little at a time, to make individual pancakes. Turn pancakes when tops are covered with tiny bubbles and undersides look cooked. Cook 1 to 2 minutes more or until golden. As each pancake is cooked, transfer to warm platter until all are cooked.
  3. Serve with puréed fruit or jam if desired.
  4. Makes 4 servings, 3 pancakes per serving.
  5. To freeze pancakes, first cool completely on wire rack. Stack between wax paper, then place in heavy-duty zip-top plastic bag and place in freezer. Reheat in microwave on high 45 seconds, or in toaster or toaster oven at medium-high heat until hot.

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