My favorite meal of the day is breakfast; I could eat it morning, noon and night! The first time I dined at the chain restaurant First Watch I ordered my usual breakfast of choice: a Belgian waffle. When my parents took me to the restaurant all my mom talked about was how she’d love to try the wheat germ pancakes – I didn’t know what wheat germ was, so I wasn’t interested. I did end up trying the pancakes and I must say, I was hooked! The following weekend I asked my husband if he would be interested in wheat germ pancakes for breakfast. I found a recipe on allrecipes.com called Wheat Germ Whole-Wheat Buttermilk Pancakes and decided to give them a try. Looking at the recipe I thought it was lacking in wheat germ and also wanted to lighten it up by using egg whites. I told my mom about the recipe and she suggested substituting half the oil with applesauce for an even healthier option; below is our recipe. These pancakes are especially exquisite topped with fresh sliced strawberries and Reddi Wip or good ole’ fashioned butter and maple syrup Enjoy!
1 Cup Buttermilk
2 Egg Whites
1 TBSP Unsweetened Applesauce
1 TBSP Canola Oil
½ Cup Whole Wheat Pastry Flour
½ Cup Wheat Germ
1 TSP Baking Soda
¼ TSP Salt
In medium bowl whisk together buttermilk, egg whites, applesauce and canola oil. Add in flour, wheat germ, baking soda and salt; mix just until combined.
Lightly spray griddle or frying pan with cooking spray and warm to medium-high heat. Ladle batter into griddle or frying pan. Cook until numerous small bubbles form around edges; flip and continue cooking about 1 minute or until golden brown on both sides.
Yields 6 pancakes – approximately 1/4 cup batter each
Weight Watchers: 1 pancake = 2 points plus; 2 pancakes = 5 points plus