3/4 c. whole wheat flour
1/4 c. all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 c. skim milk
1 Tbsp. honey
1 tsp. cooking oil
2 stiffly beaten egg whites
2 Tbsp. sugar
1 Tbsp. cornstarch
3/4 c. water
2 Tbsp. frozen orange juice concentrate
1 (11 oz.) can mandarin orange sections, drained
1 Tbsp. chopped walnuts (fine)

Mix flours, baking powder and salt. Mix milk, honey and oil together, then add to dry ingredients. Stir until moistened, then fold in egg whites. While griddle is still cold, spray with vegetable nonstick cooking spray. When griddle is hot, pour 1/4 cup batter on for each pancake. Cook until brown, turning when pancakes have bubbly surfaces. Serve with Orange Sauce. Serves 4.

Orange Sauce: Combine sugar and cornstarch; stir in water and orange juice. Cook and stir until thickened and bubbly, then cook, stirring, 2 more minutes. Stir in orange sections and walnuts. Keep warm.

Per Serving: 233 Calories, 2 g. Fat, 1 mg. Cholesterol and 244 mg. Sodium.