Cinnamon has been proven to fight fungal, bacterial, and viral elements in foods: It’s no surprise that in the Middle Ages, when food spoilage was far more frequent due to lack of refrigeration, many recipes, both sweet and savory, were flavored with the spice.Cinnamon can be used as part of a treatment for anything from lung problems to the common cold.
Total Time (Minutes): 30
1 cup whole wheat flour
3/4 cup all-purpose flour
1 cup low-fat milk
3/4 cup fresh orange juice
1 large egg or egg substitute equivalent
1 and 1/2 Tablespoons sugar
2 teaspoons baking powder
1 teaspoon orange zest or finely grated peel
1 teaspoon cinnamon
2 pinches of salt
Dry Ingredients - In a large mixing bowl, sift together the two flours with the sugar, baking powder, cinnamon and salt.
Wet Ingredients - In a separate medium bowl, beat the egg slightly. Add milk, orange juice and orange zest and mix well.
Add wet ingredients to dry ingredients and stir until just mixed and moistened.
Prepare a griddle or large skillet at medium-high heat with a coating of cooking oil.
Dollop batter onto hot surface in 1/4 cup amounts to make individual pancakes. Cook until bubbles begin to appear in the center of pancake. Flip and cook other side until golden brown.