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Apple-Wheat Germ Hotcakes

Yield 6 servings (serving size: 2 pancakes)
These pancakes have a double dose of whole grains: whole wheat flour and crunchy wheat germ. Serve them with warmed applesauce and a dollop of sour cream, if desired.


  • 2/3 cup whole wheat flour
  • 1/3 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup low-fat buttermilk
  • 2/3 cup water
  • 1/2 cup unsweetened chunky applesauce
  • 2 tablespoons light brown sugar
  • 2 tablespoons butter, melted
  • 2 tablespoons apple butter
  • 1/4 teaspoon ground nutmeg
  • 1 large egg
  • Cooking spray
  • 1/4 cup toasted wheat germ

Nutrition Information

  • calories 177
  • fat 5.6 g
  • satfat 2.5 g
  • protein 5.6 g
  • carbohydrate 27.5 g
  • cholesterol 46 mg
  • iron 1.5 mg
  • sodium 355 mg
  • caloriesfromfat 28 %
  • fiber 2.7 g
  • calcium 94 mg

How to Make It

  1. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking powder, baking soda, and salt in a large bowl.

  2. . Combine buttermilk and next 7 ingredients in a bowl; stir well with a whisk. Add to flour mixture, stirring just until moist.

  3. . Heat a nonstick griddle or nonstick skillet lightly coated with cooking spray over medium heat. Spoon about 1/4 cup batter for each pancake onto pan. Sprinkle each pancake with 1 teaspoon wheat germ. Turn hotcakes when tops are covered with bubbles and edges look cooked.

  4. Note: The temperature of the griddle or skillet needs to be kept at medium to medium-low because the wheat germ burns easily. If the wheat germ burns, wipe the griddle clean with a wet paper towel.

Oxmoor House Healthy Eating Collection