Buttermilk Whole Wheat & Wheat Germ Pancakes
Supper moist, delicious and healthy pancakes!
Yield
12 servingsPrep
8 minCook
12 minReady
21 minLow in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
lightly beaten |
|
| ¼ | cup |
canola oil
|
|
| 2 | cups |
buttermilk
|
|
| 2 | teaspoons |
baking soda
|
|
| ½ | cup |
wheat germ
|
|
| ½ | teaspoon |
salt
|
|
| 1 ½ | cups |
whole-wheat pastry flour
or half whole wheat and half white flour |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
lightly beaten |
|
| 59 | ml |
canola oil
|
|
| 473 | ml |
buttermilk
|
|
| 1E+1 | ml |
baking soda
|
|
| 118 | ml |
wheat germ
|
|
| 2.5 | ml |
salt
|
|
| 355 | ml |
whole-wheat pastry flour
or half whole wheat and half white flour |
|
Directions
In a medium bowl, add eggs, oil and buttermilk, mix well.
Add baking soda, wheat germ, salt and flour; stir until blended.
Heat a lightly oiled griddle or frying pan over medium-high heat.
Scoop the batter onto the griddle, using approximately ¼ cup for each pancake.
Brown on both sides, turning once.
Serve with powdered sugar, fresh berries and maple syrup if desired.
