Pancake Tuesday!

In honour of pancake Tuesday my first ever blog post is my favourite healthy pancake recipe! Did you know there was such a thing?

If you're making up a batch tonight for dinner why not try some Wheat Germ Whole-Wheat Buttermilk Pancakes? Okay, so if you're lactose and/or gluten-free they're not the best thing but I like them!

Wheat germ contains quite a bit of protein and is chock-full of B vitamins and a number of minerals including iron, potassium and zinc.

If you're like me and don't a) always have buttermilk on-hand when you want to make pancakes, or b) want to buy an entire carton of buttermilk just to make one batch of pancakes, try this:

Stir 1 tablespoon of lemon juice into 1 cup of milk, let it sit for 5-10 minutes and voila! Buttermilk substitute! It will start to thicken and slightly curdle when its ready to go - use this (curdled bits included) in your recipe and you won't be disappointed. Admittedly I've made this recipe a number of times and never used actual buttermilk, I do the lemon and milk trick every time!


Original recipe makes 12 pancakes

  • 2 eggs, lightly beaten

  • 1/4 cup olive oil

  • 2 cups buttermilk

  • 2 teaspoons baking soda

  • 1/2 cup wheat germ

  • 1/2 teaspoon salt

  • 1 1/2 cups whole wheat pastry flour

  • In a medium bowl, mix eggs with oil and buttermilk. Stir in baking soda, wheat germ, salt and flour; mix until blended.

  • Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides, turning once.


Reposted (and slightly modified) from


Featured Posts
Recent Posts
Search By Tags
No tags yet.
Follow Me
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square