Orange Pancakes Recipe
Just plain healthy recipe...
Tender orange pancakes reduced in fat and topped with a tangy tropical citrus sauce. Egg substitute in place of whole eggs cut fat and cholesterol. These make a wonderful start to any day.
2 cups Reduced Fat Bisquick Baking Mix
1 cup natural orange juice
1/2 cup liquid egg substitute
OR 4 egg whites
In medium bowl, stir biscuit mix, orange juice and eggs. For each pancake, pour about 3-tablespoons of batter onto hot, lightly greased griddle or heavy skillet.
Cook over medium heat about two minutes per side or until golden. Keep warm while other pancakes and sauce are made.
Tropical Citrus Sauce
1/4 cup sugar
1 tablespoon cornstarch
1-1/4 cup orange juice
2 teaspoons butter
1 8-ounce can pineapple tidbits, drained
1 medium banana, sliced
In a small saucepan, combine sugar and cornstarch. Stir in orange juice. Cook and stir over medium heat until thick and bubbly. Cook and stir two more minutes. Remove from heat. Stir in butter and pineapple. Stir in banana while sauce is warm and pour over pancakes.
Yield: 6 servings