Wheat Germ Pancakes

I made these pancakes on a whim one morning when on a quest for something healthy, hearty and sweet for breakfast. These pancakes are super healthy and taste sweet and slightly crunchy. The key to a slight crunch is placing the already cooked pancakes in the oven on a very low temperature while you are continuing to flip the remainder of the pancakes. They are full of fiber and moist (because of the buttermilk).  The recipe below is perfect for a family of four but can easily be doubled for feed more.

Kid Friendly Tips: Teach your little one all about the goodness of healthy ingredients such as wheat germ, whole wheat flour and low fat buttermilk. Have your child pick a fruit to add to their pancakes such as apple or banana. Make them into silly shapes using cookie cutters or have your child decorate each pancake (e.g. raisins for eyes, a half a grape for a nose, a piece of banana for a mouth).

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3/4 cup of whole wheat flour

1/3 to 1/2 cup of toasted wheat germ

3 tablespoons of light brown sugar

3/4 teaspoon of baking powder

3/4 teaspoon of baking soda

1/4 teaspoon of salt

1/2 teaspoon of cinnamon

1/4 teaspoon of ground all spice

1 cup of buttermilk

1 egg

3 tbsp of canola oil

1 teaspoon of vanilla extract

1/2 teaspoon of maple extract
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1. Mix flour through all spice in a bowl with a whisk.

2. In another bowl mix buttermilk, egg, oil and extracts with a whisk.

3. Add wet ingredients to dry ingredients until moistened.

4. Add batter to non stick pan. Flip until golden brown on each side.

5. Serve with maple syrup, jam, or apple butter. I eat them plain because the taste is so good!
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Comments

  1. Bari Burstein says:

    Hey, cool stuff! please see my blog aswell, its about delicious cakes! leave feedback if you like, Cheers.

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