Serves 2 / Substituting rich-tasting, low-fat buttermilk for whole milk and butter is an easy way to reduce cholesterol and fat intake. This recipe also uses whole-grain pastry flour, which adds fiber and protein. Make and refrigerate the batter the night before to save time during the morning rush.
1/3 cup whole-wheat pastry flour
1. Sift together flours, sugar, and baking powder; set aside. In a medium mixing bowl, lightly beat egg whites. Add buttermilk, melted canola spread, extracts, and orange peel. Beat until combined. Add to sifted ingredients and beat.
PER SERVING: 242 cal, 24% fat cal, 6g fat, 1g sat fat, 5mg chol, 10g protein, 36g carb, 3g fiber, 248mg sodium