When I woke up this morning, I realized we were completely unprepared for pancake week: We had no white flour and only one egg on hand, but we did just recently go shopping for staples and we wanted pancakes, of course, so I just worked with what we had.
I ended up making 100% whole wheat / buttermilk pancakes with added wheat germ. Not for the wheat sensitive, but for the rest of us, they’re packed with fiber and nutrients, reasonably healthy and had their own sweetness that nestled with 100% pure maple syrup deliciously. The recipe could easily be made gluten-free simply by replacing the wheat with some other type of flour; it’s the buttermilk that gives these pancakes the edge.
Recipe: 100% Whole Wheat, Buttermilk & Wheat Germ Pancakes
Summary: Delicious & Nutritious
- 1/4c buttermilk
- 1/4c whole milk
- 1/4c water
- 1 egg
- 1/4 tsp bourbon vanilla
- 1c flour
- 2tsp baking soda
- Mix wet ingredients
- Mix dry ingredients
- Pour on a hot, lightly buttered griddle
- Flip, serve.