Go Back
+ servings

Pancakes with Orange Sauce

Course Breakfast
Cuisine American
Keyword lowfat, orange sauce, pancakes, vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 183kcal




  • 1 tablespoon sugar
  • 1 tablespoon cornstarch
  • 3/4 cup water
  • 1/8 cup Orange juice, frozen concentrate, unsweetened, undiluted
  • 11 ounce mandarin oranges, canned in juice
  • 1/8 cup walnuts, chopped


  • In a large bowl, combine flours, baking powder and salt.
  • In a separate bowl, combine milk, honey, and oil; add to dry ingredients. Stir just until moistened.
  • Beat egg whites in a clean bowl until stiff. Fold egg whites into pancake mixture.
  • Spray a cold griddle with nonstick cooking spray. For each pancake, pour about 1/4 cup batter onto hot griddle. Cook until brown, turning when pancakes have bubbly surfaces. Serve with orange sauce.
  • In a saucepan over medium heat, combine sugar and cornstarch.
  • Stir in 3/4 cup cold water and frozen orange juice concentrate.
  • Cook and stir until thickened and bubbly. Cook and stir 2 minutes more.
  • Stir in drained mandarin oranges and 1 tablespoon finely chopped walnuts.


Calories: 183kcal | Carbohydrates: 30g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 87mg | Fiber: 2g | Sugar: 13g