Apple-Wheat Germ Hotcakes

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.

Yield: 6 servings (serving size: 2 pancakes)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 177
  • Fat: 5.6g
  • Saturated fat: 2.5g
  • Protein: 5.6g
  • Carbohydrate: 27.5g
  • Cholesterol: 46mg
  • Iron: 1.5mg
  • Sodium: 355mg
  • Calories from fat: 28%
  • Fiber: 2.7g
  • Calcium: 94mg

Ingredients

  • 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

Preparation

  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.
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