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Wheat Germ Pancakes

Yield 6 servings (serving size: 2 pancakes)
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.

Ingredients

  • 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
  • Cooking spray

Nutrition Information

  • calories 198
  • caloriesfromfat 12 %
  • fat 2.7 g
  • satfat 0.7 g
  • monofat 0.4 g
  • polyfat 0.8 g
  • protein 9.7 g
  • carbohydrate 34 g
  • fiber 2.8 g
  • cholesterol 3 mg
  • iron 2 mg
  • sodium 369 mg
  • calcium 111 mg

How to Make It

  1. 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.

  2. 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.

  3. 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.