MIX flour, cereal, sugar and baking powder in large bowl. Place egg yolks, milk, margarine and orange zest in medium bowl. Beat with wire whisk until well blended. Add to flour mixture; stir just until moistened.
BEAT egg whites with electric mixer on high speed until stiff peaks form. Add to batter; stir gently until well blended. (Batter will be lumpy).
POUR batter onto hot lightly greased griddle or into hot skillet, using 1/4 cup batter for each pancake. Cook on medium-high heat until bubbles form on tops, then turn to brown other sides. Serve with Orange Spread (see Tip).Kraft Kitchens Tips Healthy Living Save 100 calories and 8 grams of fat per serving by omitting the orange spread. Orange Spread Beat 1/2 cup powdered sugar, 1/4 cup (1/2 stick) softened butter, 1 tsp. milk and 1/2 tsp. grated orange peel with electric mixer on medium speed until well blended. Substitute
Prepare as directed, substituting 3/4 tsp. ground cinnamon for the orange