Whole Wheat Pancakes

To fix a large batch of tender pancakes for my five children, I rely on this quick and wholesome recipe. It calls for whole wheat flour and buttermilk, which make the pancakes filling but also light. Serve them with hot chocolate for a breakfast that's sure to delight little ones. —Line Walter, Wayne, Pennsylvania

Calories

258

Carbohydrates

30g

Protein

27g

Potassium

677mg

Fiber

10g

Sugar

11g

Ingredients

2 cups whole wheat flour
1/2 cup toasted wheat germ
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, room temperature
3 cups buttermilk
1 tablespoon canola oil

Direction

In a large bowl, combine the flour, wheat germ, baking soda and salt. In another bowl, whisk the eggs, buttermilk and oil. Stir into dry ingredients just until blended.
Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown.