Wheat Germ Raisin Pancakes
Wheat Germ Raisin Pancakes
Low in fat and full of fiber, these wheat germ raisin pancakes are both wholesome and delicious. Drizzle them with pure maple syrup for a guilt-free breakfast treat!
Equipment
- Small mixing bowl
- whisk,
- Nonstick pan
- Nonstick cooking spray
- Spoon or ladle
Ingrediënten
- 1 cup 120 g light spelt flour
- 2 tablespoons 15 g wheat germ
- 2 teaspoons baking powder
- Pinch fine sea salt
- ½ teaspoon ground cinnamon
- ½ cup 120 ml prune or other fruit juice
- ¼ cup 60 ml soy or other nondairy milk
- 1 teaspoon vegetable oil
- ¼ cup 40 g raisins
- Nonstick cooking spray
- Pure maple syrup or other accompaniment for serving
Instructies
- In a large bowl, whisk together the flour, wheat germ, baking powder, salt, and cinnamon.
- In a small bowl, whisk together the juice, milk, and oil.
- Fold the wet ingredients into the dry mixture, being careful not to overmix.
- Gently fold in the raisins.
- If the batter feels too thick, add more nondairy milk as needed.
- Preheat a nonstick pan lightly coated with cooking spray over medium heat.
- Pour a little less than ¼ cup (40 g) of batter into the pan, spreading it into a circle with the back of a spoon.
- Cook until bubbles appear in the center of the pancake, then flip and cook for an additional 2 minutes or until golden brown.
- Repeat with the remaining batter, reapplying cooking spray between batches.
- Serve warm with pure maple syrup or your favorite topping.
Notes / Tips / Wine Advice:
Serving Tip:
Serve these pancakes warm with a drizzle of pure maple syrup or a dollop of fruit compote for a delightful and nutritious start to the day.
Wine Advice:
Not applicable; best served with coffee, tea, or fresh juice.
Nutritional Information
Calories: 90 kcal | Carbohydrates: 18 g | Protein: 2.5 g | Fat: 1 g | Fiber: 2 g | Sugar: 6 g | Salt: 0.2 g
