This fuss-free recipe calls for whole wheat flour and buttermilk, which make the pancakes filling but also very light. Serve them with hot chocolate for a breakfast that’s sure to delight little ones.
—Line Walter, Wayne, PA
Takes: 25 min. Makes: 20 pancakes
2 cups whole wheat flour
1/2 cup toasted wheat germ
1 tsp. baking soda
1/2 tsp. salt
2 large eggs
3 cups buttermilk
1 Tbsp. canola oil
1. In a large bowl, combine the flour, wheat germ, baking soda and salt. In another bowl, whisk eggs, buttermilk and oil. Stir into dry ingredients just until blended.
2. Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown.
Freeze option: Freeze cooled pancakes between layers of waxed paper in an airtight freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil, and reheat in a 375° oven for 6-10 minutes. Or, place a stack of three pancakes on a microwave-safe plate and microwave on high until heated through, 45-90 seconds.
2 pancakes: 157 cal., 4g fat (1g sat. fat), 45mg chol., 335mg sod., 24g carb. (4g sugars, 4g fiber), 9g pro. Diabetic exchanges: 11/2 starch, 1 fat.
READER REVIEW
“This was the first time I'd made pancakes in 30 years—I usually fix waffles. This is a great recipe! They are very light and we'll definitely have them again.”
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