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Since we eat these fluffy pancakes so often, I decided to make a few batches of the dry ingredients and freeze them in individual freezer bags. When I’m ready to make the pancakes, all that’s left to do is mix the wet ingredients.
I’m a big fan of eating more whole grains. Anytime I can make good tasting food even healthier, I’m all for it. Most of the time I can achieve the same consistency after trying a few batches.
If you’re on the fence, here’s some info about the ingredients:
Wheat Germ is such a healthy addition to many foods. It’s a good source of fiber, is packed with minerals, tons of B vitamins, and vitamin E (which helps remove free radicals from our body).
It can be added to all sorts of foods for a nutritional boost. Yogurt, ice cream topping, casseroles, PANCAKES, meat loaf, smoothies, and many baked goods.
One thing to remember when storing wheat germ – its oils can go rancid quickly so be sure to store it in the fridge or freezer.
Flaxseed, on the other hand, is a bit more popular. This is because of its heart-healthy omega-3 content. Flax Seeds are hard to digest. If the seed is ground or milled, its healthy nutrients are absorbed easier.
They’re full of fiber, minerals, and B vitamins.
However, occasionally I buy grade B maple syrup HERE.
Fluffy Whole Wheat Pancakes
Toast wheat germ in a dry pan before preparing pancakes for a nuttier taste.If you’re in the mood for a completely different pancake experience, you HAVE to try the Puffy German Pancake! It’s a show stopper, easier than easy to make, and tastes delicious!
Just a side note:
I rarely have buttermilk in my fridge so I substitute by adding 1 tablespoon of vinegar to a measuring cup and pouring milk to the 1 cup mark. I let it sit for a few minutes and voila! A great buttermilk substitute.
CLICK HERE FOR MORE DELICIOUS BREAKFAST RECIPES.
OR, CHECK OUT ALL OF THE TASTY RECIPES HERE ON SUGAR BANANAS.