Super Moist Almond Pancakes with Sweet Orange Syrup

Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 24 (4-inch) pancakes

Ingredients:

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

Preparation Directions:

1. COMBINE the flour, 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 spray. Pour a scant ¼ cup of batter for each pancake onto hot surface. Cook slowly until bubbly; turn and cook remaining side until golden brown. Combine marmalade and syrup in microwave safe bowl; microwave 15 seconds on HIGH. Stir until well mixed. Serve warm with pancakes.