Wheat Germ Pancakes

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Wheat Germ Pancakes

5 from 1 vote

Yield 12 pancakes

Serving Size

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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

Instructions

• If you’re using a griddle, begin to preheat. I use an electric one and I set it for about 350 degrees.


• 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.


• 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.


• 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.

Nutritional information not guaranteed to be accurate

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