Wheat Germ 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.

Yield: 6 servings (serving size: 2 pancakes)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 198
  • Calories from fat: 12%
  • Fat: 2.7g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 0.8g
  • Protein: 9.7g
  • Carbohydrate: 34g
  • Fiber: 2.8g
  • Cholesterol: 3mg
  • Iron: 2mg
  • Sodium: 369mg
  • Calcium: 111mg

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

Preparation

  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.
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