Wheat germ provides a nutty flavor and boosts the iron, zinc, and folate in these pancakes. Top them with fresh berries or bananas and toasted pecans.
1 1/4 cups all-purpose flour
1/4 cup whole-wheat flour
1/2 cup toasted or honey-crunch wheat germ
2 teaspoons sugar
1 teaspoon baking soda
1/4 teaspoon salt
2 cups low-fat buttermilk
2 large egg whites
How to Make It
Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and the next 4 ingredients (flours through salt) in a large bowl. Combine buttermilk and egg whites; add to flour mixture, stirring until smooth.
Spoon about 1/4 cup batter per pancake onto a hot nonstick griddle or a large nonstick skillet coated with cooking spray. Turn the pancakes when tops are covered with bubbles and edges look cooked; cook for 1 to 2 minutes more or until golden.
Note: To freeze, cool the cooked pancakes completely on a wire rack. Place in a heavy-duty zip-top plastic bag, separating the pancakes with wax paper. To reheat, microwave pancakes at high for 45 seconds, or place in the toaster at medium-high heat for 2 cycles or until hot.
I keep wheat germ around for many different recipes, but they each use so little I'm always looking for a recipe to help use it up more quickly. This was a great one. We like pancakes and found this recipe didn't alter anything drastically to where the flavor or consistency was no longer close to a traditional pancake. So for the nutritious benefit, these will replace our regular pancake recipe from now on. These are ingredients we always have on hand, so to whip some up on a Saturday morning is very easy.
Made these the first time a few months ago. Froze a half batch to keep portions in check and they were yummy both times. There is a nuttiness from the wheat germ what does not take over the pancake. This is NOT a big fluffy cake, but a tender thin-ish disc. Served with organic maple syrup. They are now the "go to" pancake in our house...Looking forward to trying them with fruits...
Great, nutritious pancake recipe. I ate them with chopped fresh peaches and walnuts. Very good! I modified by adding vanilla extract and 1/2 tsp of pumpkin pie spice. They came out perfectly for 12 even size pancakes.
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