Wheat Germ Whole-Wheat Buttermilk Pancakes

4.6
(505)

Pairs wheat germ and whole-wheat pastry flour for a healthy, wholesome breakfast treat. If you use a Teflon griddle you do not have to use oil.

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Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Servings:
12
Yield:
12 pancakes

Ingredients

  • 2 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

Directions

  1. In a medium bowl, mix eggs with oil and buttermilk. Stir in baking soda, wheat germ, salt and flour; mix until blended.

  2. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides, turning once.

Nutrition Facts (per serving)

128 Calories
7g Fat
13g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 128
% Daily Value *
Total Fat 7g 8%
Saturated Fat 1g 5%
Cholesterol 33mg 11%
Sodium 362mg 16%
Total Carbohydrate 13g 5%
Dietary Fiber 2g 6%
Total Sugars 2g
Protein 5g
Vitamin C 0mg 2%
Calcium 61mg 5%
Iron 1mg 3%
Potassium 150mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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