These delicious pancakes are made with whole wheat flour and wheat germ for a healthy breakfast treat.
1 egg; lightly beaten
2 tbsp canola oil
1 cup buttermilk
3/4 cup whole wheat all-purpose flour
1/4 cup wheat germ
1 tsp baking soda
1/4 tsp salt
Please note: 6 servings means 6 pancakes. Double the recipe for 6 servings of 2 pancakes each.
In a medium bowl, mix eggs with oil and buttermilk. Add the remaining ingredients and stir until blended.
Heat a lightly oiled griddle or large frying pan over medium-high heat. Pour the batter onto the griddle using approximately 1/4 cup for each pancake. Cook until little bubbles appear on the surface of the pancake, then flip and brown the other side.
Option:
Add the zest of one lemon to the batter for a bright lemony flavor.