Description
A recipe for Orange, Almond and Buckwheat Pancakes

Ingredients

• 1 cup sliced almonds*, divided
  
• 1 whole orange
  
• 1 egg
  
• 2/3 cup 100% orange juice
  
• 1 cup 2% reduced fat milk
  
• 2 tablespoons grapeseed oil or canola oil
  
• 3/4 cup buckwheat flour
  
• 1 cup all purpose flour
  
• 1 tablespoon baking powder
  
• 1/4 teaspoon salt
  
• Orange-Almond Syrup
  
• 1 cup 100% orange juice
  
• 1 cinnamon stick
  
• 1/2 cup light maple syrup
  
• 1/4 cup reserved roasted almonds

Preparation
Prep time: 20 minutes | Cook time: 50 minutes

Preheat oven to 375°F.

Spread almonds over a cookie sheet and bake 5 to 7 minutes until nicely browned. Remove and cool at room temperature.

Grate zest of orange, being careful not to grate into white pith. Peel remainder of skin and slice between membranes to separate each orange segment. Set aside for garnish.

Combine egg, orange juice, milk and oil in medium bowl and mix well. In large bowl, combine both flours, baking powder and salt with reserved orange zest. Add liquid to dry ingredients and mix thoroughly, being sure to leave some lumps. Set aside 1/4 cup almonds for syrup, then gently mix remaining 3/4 cup into batter until ingredients are combined, but still lumpy. (Do not over- beat or stir until smooth, as this will make pancakes tough.)

Ladle batter onto hot, non-stick skillet coated with cooking spray and cook until some bubbles begin to appear on top, about 3 minutes. Flip cake over and cook 2 minutes. Serve immediately with Orange-Almond Syrup (recipe follows), and garnish with orange segments.

Orange Almond Syrup

Simmer orange juice and cinnamon stick in small saucepot over medium heat until reduced to 1/2 cup, about 15 minutes. Add maple syrup. Remove cinnamon stick, stir in reserved roasted almonds and serve warm.

*Note: While almonds provide a healthy fat, this ingredient may be removed to reduce the recipe's fat content by 18 grams.

Nutrition
Nutrients per serving: 530 calories (41% calories from fat), 15g protein, 65g carbohydrates, 7g fiber, 25g total fat (sat 3g, mono 14g, poly 6g), 600mg sodium, vitamin A 6% DV, vitamin C 100% DV, calcium 45% DV, iron 25% DV Analysis from Genesis R&D by ESHA Research, Inc.

Serves
Makes: 6 servings, 2 (4-inch) pancakes each

Variations
no information available