Rating
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Active time
20 minutes
Total time
30 minutes
Yield
12 pancakes
Serving Size
2 pancakes
Nutritioni
Ingredients

For the Pancakes

1 cup whole wheat pastry flour

½ cup wheat germ

¼ cup sugar

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 ¼ cups buttermilk

¼ cup canola oil

2 large eggs, separated

2 cups sliced banana, berries, or raisins

2 cups low-fat vanilla yogurt

For the Sauce

2 cups blueberries, fresh or frozen

¼ cup sugar

1 tablespoon lemon juice

 

 

Instructions

For the Sauce:

  1. In a medium saucepan mix the berries, sugar, and lemon juice.
  2. Heat over medium heat, stirring constantly, until it comes to a boil. The sauce will thicken as it stands.

For the Pancakes:

  1. Preheat the oven to 200°F.
  2. Mix the flour, wheat germ, sugar, baking powder, baking soda, and salt in a large bowl.
  3. Mix the buttermilk, oil, and egg yolks in a cup.
  4. Beat the egg whites to stiff peaks, using an electric mixer.
  5. Mix the yolk mixture into the dry ingredients just until moistened, then fold in the whites.
  6. Heat a nonstick skillet or griddle over medium heat until hot. Lightly grease the griddle with spray vegetable oil or butter, and then drop ⅓-cup portions of batter on the griddle, spreading them a bit if thick.
  7. Drop fruit onto the pancakes, and press it down. Reduce the heat to medium-low. Cook until bubbly, turn, and cook for a couple minutes more.
  8. Transfer to an oven-safe platter and hold in the oven until all of the pancakes are done. Serve the pancakes topped with yogurt and the blueberry sauce.

Robin Asbell is a natural foods chef, culinary educator, and author of “The New Whole Grains Cookbook.”

 


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