Wheat Germ Pancakes

Wheat germ provides a nutty flavor and boosts the iron, zinc, and folate in these pancakes. Top them with fresh berries or bananas and toasted pecans.

Yield: 6 servings (serving size: 2 pancakes)

Ingredients

• 1 1/4  cups  all-purpose flour
• 1/4  cup  whole-wheat flour
• 1/2  cup  toasted or honey-crunch wheat germ
• 2  teaspoons  sugar
• 1  teaspoon  baking soda
• 1/4  teaspoon  salt
• 2  cups  low-fat buttermilk
• 2  large egg whites
• Cooking spray

Preparation

Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and the next 4 ingredients (flours through salt) in a large bowl. Combine buttermilk and egg whites; add to flour mixture, stirring until smooth.

Spoon about 1/4 cup batter per pancake onto a hot nonstick griddle or a large nonstick skillet coated with cooking spray. Turn the pancakes when tops are covered with bubbles and edges look cooked; cook for 1 to 2 minutes more or until golden.

Note: To freeze, cool the cooked pancakes completely on a wire rack. Place in a heavy-duty zip-top plastic bag, separating the pancakes with wax paper. To reheat, microwave pancakes at high for 45 seconds, or place in the toaster at medium-high heat for 2 cycles or until hot.

Nutritional Information

Calories:

198 (12% from fat)

Fat:

2.7g (sat 0.7g,mono 0.4g,poly 0.8g)

Protein:

9.7g

Carbohydrate:

34g

Fiber:

2.8g

Cholesterol:

3mg

Iron:

2mg

Sodium:

369mg

Calcium:

111mg