Amelie’s Wheat Germ Pancakes

Pancakes are not a regular thing, more because of how our mornings go. Grab something and go. But when we do have a morning and we can cook a breakfast, this is one of the family recipes we make. This recipe that has been in my family for years from a family friend, Amelie. They are delicious, filling, and has a bit of a sweet nutty flavor because of the wheat germ in them. Yum! We’ve made them as smaller pancakes since they are heavier, so don’t be fooled by their size.

Wheat Germ

Wheat germ is the reproductive part of wheat that can produce a whole new plant. Because of that, wheat germ is a concentrated source of essential nutrients.

It’s a high source of:

  • Vitamin E – healthy healthy skin cells
  • Folate – needed to make DNA
  • Phosphorus – works with calcium for healthy bones
  • Thiamin – healthy nervous system, muscles, and intestines
  • Zinc – healthy immune system
  • Magnesium – healthy nervous system and muscles
  • Essential Fatty Acids and Fatty Alcohols – anti-inflammatory, healthy brain function
  • Fiber – weight management, healthy digestive system

It truly is the opposite of white processed bread. It consists of all the good things white bread is stripped of when being processed. Just make sure you store it correctly in the fridge or freezer out of sunlight to ensure freshness once the container or bag has been opened.

Amelie's Wheat Germ Pancakes

  • Servings: 3 servings (2 pancakes per serving) Makes 6 3-inch pancakes
  • Print

Ingredients

  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tbsp sugar
  • 1 1/2 tbsp applesauce
  • 1/2 cup old fashion oats
  • 1 tbsp wheat germ (You can always bump up the nutritional content by adding another tablespoon)
  • 1 tsp vanilla extract
  • 1 cup milk, or almond milk
  • 1 egg
  • 1 cup whole wheat flour
  • 1 green apple
  • Cinnamon
  • Maple Syrup

EGG-FREE: If you want to make this recipe egg-free, use 1 tbsp chia or flax seeds with 1/4 cup water. Let it sit by itself for about 10-15 minutes so that it becomes gelatinous. Add it into the recipe like you would the egg.

Directions

  1. Combine all ingredients except for the flour and apple. Poke the egg so that it can mix together.
  2. Add in the flour. Don’t over mix.
  3. Thinly slice the green apple. You can leave the skin on, but it will be harder to cut and eat after the pancakes are made.
  4. Heat a large skillet on medium high heat. If not using a non-stick skillet, add a small amount of oil to the bottom. Once the skillet is warm, turn down the heat to medium-low.
  5. Using a 1/3 cup measuring cup and pour batter into skillet. Top with the sliced apples. Once the batter is bubbling in the center you can flip the pancakes and cook for about another minute.
  6. Remove from skillet and continue with the rest of the batter. In a large skillet you should be able to make 3-4 pancakes at a time.
  7. When serving dust with cinnamon and drizzle with maple syrup.

Nutritional Information

389 calories | 6 g total fat | 1.6 g polyunsaturated fat | 0.8 g monounsaturated fat | 2 g saturated fat | 61 mg cholesterol (using egg) | 272 mg sodium | 65 g carbohydrates | 9 g fiber | 16 g sugar | 15 g protein | 13% Folate | 45% Thiamin | 12% Vitamin A | 5% Vitamin E | 9% Vitamin D | 18% Calcium | 39% Magnesium | 67% Phosphorus | 37% Zinc


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