Citrus Pancakes
2 eggs
2 cups whole wheat flour
3 T. sugar
2 t. baking powder
1 t. baking soda
1 t. salt
1 cup plain non fat yogurt
1-1/4 cups non fat milk
4 T. unsalted butter, melted
1/2 t. vanilla
1 t. finely grated orange zest
4 oranges, peeled and sectioned
Honey for serving
In bowl, whisk eggs until frothy. Sift flour, sugar, baking powder, baking soda and salt over eggs; stir to combine. Stir in yogurt, milk, butter, vanilla and orange zest until smooth.
Heat griddle over mediun-high heat until a few drops of water flicked onto surface flow across it. Lightly grease griddle with butter or spray with nonstick cooking spray. Pour 1/3 cup batter onto griddle for each pancake. Cook until bubbles form on top and batter is set, about 2 minutes. Flip pancakes, cook until golden brown on other side, about 2 minutes more. Keep finished pancakes warm. Repeat with remaining batter, greasing griddle as needed. Top pancakes with orange sections and honey. Makes 12 pancakes. Serves 4.
Waffles may be substituted