In a medium bowl, stir together flour, oat bran, brown sugar, baking powder, and salt. Stir in milk and oil just until combined.

In a small bowl, beat egg whites with an electric mixer on medium speed until stiff peaks form (tips stand straight); fold into batter (small mounds of egg white will remain).

Lightly coat an unheated griddle or large nonstick skillet with nonstick cooking spray. Preheat over medium heat. For each pancake, spoon 1/4 cup of the batter onto hot griddle or skillet; if necessary, spread to a 4-inch circle. Cook about 2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry.

Meanwhile, in a small saucepan, heat syrup product until warm. Stir in orange peel. Serve syrup mixture with pancakes. If desired, serve with orange wedges. Makes 4 servings (3 pancakes per serving).

Blueberry-Oat Bran Pancakes: Prepare as directed, except after putting batter on the hot griddle, sprinkle 1/2 cup fresh blueberries evenly atop pancakes. Continue as directed.