Whole-Grain Pancakes with Fresh Fruit and Yogurt
Wheat germ, rolled oats, and whole-wheat flour make these delicious pancakes high in fiber, iron, and B vitamins. Berries add lots of antioxidants, too!
from Healthy Heart Recipes
A combination of wheat germ, rolled oats, and whole-wheat flour make these delicious pancakes high in fiber, iron, and B vitamins. Berries add lots of antioxidants to the mix.
- prep 15 min cook 25 min
- serves 12
- 1 cup whole-wheat flour
- 1/4 cup rolled oats
- 1 tablespoon toasted wheat germ
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup low-fat (1%) milk
- 1 1/4 cups plain nonfat yogurt
- 2 egg whites
- 2 cups raspberries or blueberries
How to make it 40 minutes
In large bowl, mix flour, oats, wheat germ, sugar, baking powder, and salt. In another bowl, beat milk and 1/2 cup yogurt with egg whites. Add to flour mixture and stir quickly just to moisten dry ingredients.
Spray nonstick skillet with cooking spray and heat until hot. Do not use cooking spray near flame. Measure 1/4 cup of batter for each pancake and pour into hot skillet, making 3 or 4 pancakes at a time.
When bubbles show on top, lift pancakes with a spatula. If browned underneath, turn over and cook until other side is golden brown.
Transfer pancakes to heated platter. Serve with raspberries and remaining yogurt. If not serving at once, cover, and keep warm in low oven.
Nutritional Information(per serving)
- Calories: 83
- Fat: 1g
- Saturated Fat: 0g
- Cholesterol: 2mg
- Sodium: 173mg
- Carbs: 16g
- Protein: 4g
- Fiber: 3g