Low Fat Pancakes With Orange Sauce Recipe

Name: Low Fat Pancakes With Orange Sauce
Prep time: 10 min
Cook time: 23 min
Total time: 33 min
Yield: Serves 1 or more
Ingredients: 1/2 cup whole wheat flour; 2 teaspoons baking powder; 2 tablespoons honey; 2 large egg whites; 1 cup all-purpose flour; 1 cup skim milk; 1 tablespoon vegetable oil; 1/4 cup granulated sugar; 1 tablespoon cornstarch; 1/2 cup water; 1/4 cup frozen orange juice concentrate; 1/2 cup mandarin orange sections; 1/4 cup chopped walnuts; 1/8 teaspoon salt; vegetable cooking spray

Fluffy, low-fat pancakes bursting with citrusy flavor! This recipe combines light and fluffy pancakes made with a touch of honey, and a vibrant orange sauce with mandarin oranges and crunchy walnuts. A quick and easy breakfast or brunch recipe that's surprisingly healthy and delicious. Perfect for weekend mornings or a special treat!

Prep Time 10 mins

Cook Time 23 mins

Calories 292.3 kcal

Protein 18g

Rating 5.0 (1 Reviews)

Recipe Actions

Share this recipe:

Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Low Fat Pancakes With Orange Sauce

1/2 cup whole wheat flour
2 teaspoons baking powder
2 tablespoons honey
2 large egg whites
1 cup all-purpose flour
1 cup skim milk
1 tablespoon vegetable oil
1/4 cup granulated sugar
1 tablespoon cornstarch
1/2 cup water
1/4 cup frozen orange juice concentrate
1/2 cup mandarin orange sections
1/4 cup chopped walnuts
1/8 teaspoon salt
vegetable cooking spray

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Low Fat Pancakes With Orange Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Low Fat Pancakes With Orange Sauce

Whisk together 1 cup all-purpose flour, 1/2 cup whole wheat flour, 2 teaspoons baking powder, and 1/8 teaspoon salt in a large bowl. This is your dry ingredient mixture.
In a separate bowl, whisk together 1 cup milk (skim or low-fat), 2 tablespoons honey, and 1 tablespoon vegetable oil.
Gently pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Gently fold in 2 large egg whites until just incorporated.
Lightly spray a cold griddle or frying pan with vegetable cooking spray. Heat over medium heat.
Once hot, pour 1/4 cup of batter onto the griddle for each pancake.
Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface.
While pancakes cook, prepare the orange sauce:
In a small saucepan, whisk together 1/4 cup granulated sugar and 1 tablespoon cornstarch.
Gradually whisk in 1/2 cup water and 1/4 cup frozen orange juice concentrate.
Cook over medium heat, stirring constantly, until the sauce thickens and comes to a gentle boil. This should take about 2-3 minutes.
Continue to cook and stir for another 2 minutes to ensure the sauce is fully cooked.
Remove from heat and stir in 1/2 cup mandarin orange sections and 1/4 cup chopped walnuts.
Serve the pancakes immediately, topped generously with the warm orange sauce.