How many of you like to occasionally have breakfast for supper? 

I certainly do and this recipe is a great one for doing just that. Of course, it can also be enjoyed for breakfast or brunch.  With the fresh citrus available and the whole wheat flour, if you choose to serve it with a fruit salad and your favorite Greek yogurt all you need is a drizzle of honey or syrup to make it a more wholesome treat.  You can use the rest of the orange after zesting and juicing a small amount to include in your fruit salad.  Give it a try and I’ll bet you turn to breakfast for supper more often!

3/4 cup whole wheat flour
3/4 cup all-purpose flour
11/2 teaspoons baking
powder
1/2 teaspoon baking soda
1/4 teaspoon salt
11/2 cups low-fat
buttermilk
1 teaspoon grated orange rind
1/4 cup fresh orange juice
1 Tbsp. vegetable oil
2 large eggs, beaten
Non-stick spray

Combine flours and next four ingredients in a medium bowl with a whisk. Combine buttermilk with next four ingredients.   Add buttermilk mixture  to flour mixture, stirring until just moist. Let stand for 15 minutes. (IF you like a thinner batter, just add a little more buttermilk or water)  Preheat the griddle to medium heat and coat pan with cooking spray.  spoon 1/4 cup batter per pancake onto griddle.  Cook until edges begin to bubble and bottom is browned. Turn pancakes over and cook until done. Serve hot  with fruit salad, Greek yogurt and honey or syrup

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