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 http://allrecipes.com/recipe/wheat-germ-whole-wheat-buttermilk-pancakes/