Whole Grain Almond Pancakes with Sweet Orange Syrup

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® Pure Canola Oil
•	Crisco® Original No-Stick Cooking Spray
•	1/2 cup Smucker's® Low Sugar™ Reduced Sugar Sweet Orange Marmalade
•	1/2 cup Smucker's® Sugar Free Breakfast Syrup

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.