WHEAT GERM PANCAKES

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WHEAT GERM PANCAKES

*Wheat germ is packed with important B vitamins — such as folate, thiamin, and vitamin B6*

*It also has a high oil content and subsequently a high amount of vitamin E, which functions in a similar manner as a fat-soluble antioxidant in the human body where it helps protect fat-containing substances including cell membranes and brain cells*

 

 

WHEAT GERM PANCAKES

yield: 12 PANCAKES

INGREDIENTS:

  • 1 cups all-purpose flour*
  • 1/2 cup whole wheat flour*
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 banana, mashed + enough milk to make 1 1/4 cups (non-fat milk or unsweetened vanilla almond milk; I’ve used both with success)
  • 2 tablespoons vegetable oil
  • 2 eggs
  • 1/2 teaspoon vanilla
  • About 6 teaspoons Wheat Germ

DIRECTIONS:

  1. If you’re using a griddle, begin to preheat. I use an electric one and I set it for about 350 degrees.
  2. Whisk flour, sugar, baking powder, and salt in a medium sized bowl. Mash banana in a large measuring cup. Add a little milk and stir them together, then add more milk until the measuring cup reads 1 1/4 cups. (You will use about 3/4 cup of milk). Whisk in oil, eggs, and vanilla. Then whisk the wet ingredients into the dry ingredients until just combined.
  3. Spray your griddle with nonstick cooking spray. Ladle the pancakes one by one onto the griddle. Add 1/2 teaspoon of wheat germ to the top of each pancake and cook until the bottoms are brown. Flip and cook until golden on the bottom. Serve with syrup.
  4. Pancakes can be placed between paper towels and frozen for up to one month. Simply heat in the microwave to unfreeze for a quick breakfast.

NOTES:

*You can use 1 1/2 cups all-purpose flour and omit the whole wheat flour if you wish.

In between batches (I can only fit 6 pancakes on my griddle at once) clean off the wheat germ that spills onto the griddle when flipping, so it doesn't burn.

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