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Super Moist Almond Pancakes with Sweet Orange Syrup 

Prep time: 15 min
Cook Time: 15 min
Yield: 12 (4") pancakes

Ingredients:

1/2cup Pillsbury BEST® Whole Wheat Flour
1/2cup Pillsbury BEST® All Purpose Flour
4teaspoons sugar and sucralose blend for baking
1/4teaspoon baking soda
1/4teaspoon baking powder
1/8teaspoon salt
2 large eggs, separated
3/4cup small-curd cottage cheese
2/3cup reduced fat milk
1teaspoon almond extract
2tablespoons Crisco® Pure Canola Oil
Crisco® Original No-Stick Cooking Spray
1/2cup Smucker's® Sweet Orange Low Sugar Marmalade
1/2cup Smucker's® Sugar Free Breakfast Syrup

Preparation Directions:

1.COMBINE the flours, sweetener, baking soda, baking powder and salt in a mixing bowl. Beat the egg whites in a small deep bowl with an electric mixer until glossy peaks form. Combine the egg yolks, cottage cheese, milk, extract and oil in a separate bowl. Add the cottage cheese mixture to the flour mixture; fold in the egg whites.
2.HEAT a griddle or large skillet over medium heat. Spray surface with no-stick cooking spray. Pour a scant 1/4 cup batter for each pancake onto hot surface. Cook slowly until bubbly; turn and cook remaining side until golden brown.
3.COMBINE marmalade and syrup in microwave-safe bowl; microwave 15 seconds on HIGH (100% power). Stir until well mixed. Serve warm with pancakes.