Wheat Germ Whole Wheat Buttermilk Pancakes

With my husband still being out of town, we had pancakes for dinner a few nights ago (although we have them for dinner when he is here, too).  This recipe is one of the 1st 100% whole-wheat pancake recipes that I tried and liked.  It uses buttermilk and whole wheat pastry flour, which make the pancakes light and fluffy.  They are very good!  To change it up, you could use part oat flour, and add some ground flax seeds, or blueberries!  Wheat germ is very heatlhy for you- it contains B Vitamins, Vit A & E, iron, calcium, zinc, protein, and Omega-3's, to name just a few. 

I made the whole batch for just me and the kids, and thought I'd have leftover batter... but we ate them ALL!  The kids all love these pancakes.  Serve with real maple syrup, or homemade strawberry freezer jam.  :)

Wheat Germ Whole Wheat Buttermilk Pancakes
from Allrecipes

2 eggs, lightly beaten
1/4 cup canola oil
2 cups buttermilk
2 teaspoons baking soda
1/2 cup wheat germ
1/2 teaspoon salt
1 1/2 cups whole wheat pastry flour

1.In a medium bowl, mix eggs with oil and buttermilk. Stir in baking soda, wheat germ, salt and flour; mix until blended.

2.Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides, turning once.

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