Prep 10 mins
Cook 10 mins
Holy Colon-Blow, Batman! Please don't let the uber-healthy, fiber filled name of this recipe turn you off. (Because in reality, these are quite good, and good for you too!) My sweet girl, Lauren's folks gave us a 5 lb ricotta cheese container filled with WHEAT GERM, which they had bought in bulk. My frantic search for "wheat germ" recipes led me to this one--and I'm sticking with it! They came out nice and fluffy. Can be served with maple syrup, but I think fruit jam, jelly or even honey would be nice as well.
- 2 eggs, lightly beaten
- 1⁄4 cup canola oil
- 2 cups buttermilk
- 2 teaspoons baking soda
- 1⁄2 cup wheat germ
- 1⁄2 cup whole wheat pastry flour
- 1⁄2 teaspoon salt
- 1 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 2 tablespoons sugar (optional)
- Whisk together the dry ingredients in a large bowl (whole wheat flour, wheat germ, baking soda, salt, cinnamon and nutmeg) until well blended.
- In a bowl, gently mix the wet ingredients (eggs, oil and buttermilk).
- Slowly add dry to wet and mix until blended.
- Heat stove top griddle or frying pan on medium-high heat.
- Pour about 1/4 cup batter for each cake onto the griddle.
- Cook until bubbles appear, and begin to gently break, then flip pancakes.
- Cook another minute or so on the other side.
- Serve with butter and maple syrup.
Tasted incredible! The flavor of these pancakes were outstanding! Great healthy pancakes. I used coconut milk instead of buttermilk and egg replacer instead of egg to make the pancakes vegan and it still tasted great. Kids ate it up fast too! Also tried it with real eggs and it did make it fluffier. We'll make these again, thanks!
It's a great feeling to serve these to my son and know he is getting some health benefits! Like a few others reported, my batter was a bit runny but then I realized I'd used all purpose wheat flour instead of whole wheat PASTRY flour as the recipe stated. I ended up using 2 1/2 C all purpose wheat flour and a tbsp of corn starch and it was fine. Am looking forward to buying pastry flour and trying this again though. Great flavor ! Thanks for the recipe.
I thought these pancakes were pretty good. I did have to add about 1/3 cup more of flour because they were way too watery. I think I'll be sticking to my regular WW pancake recipe, but thought these would be worth a shot. Thanks for posting.