Whole-Grain Pancakes with Fresh Fruit and Yogurt

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.

Quick look

  • 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

  • 1

    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.

  • 2

    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.

  • 3

    When bubbles show on top, lift pancakes with a spatula. If browned underneath, turn over and cook until other side is golden brown.

  • 4

    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

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