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
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