In the mid-1990s, the national Wheat Foods Council featured this recipe to media. The WFC has promoted the nutritional benefits of wheat foods since 1972.
2 cups whole milk
3 large eggs, beaten
2 teaspoons baking powder
1 teaspoon baking soda
½ cup honey
½ cup peanut butter
1 ¾ cups white whole wheat flour
½ cup wheat germ
- Lightly grease a griddle or large skillet; heat over medium heat.
- In large bowl or blender, mix together milk, eggs, baking powder, baking soda, honey and peanut butter. Mix well.
- Add white whole wheat flour and wheat germ; stir until large lumps disappear. Do not overmix.
- To test skillet or griddle, sprinkle with drops of water. If bubbles “skip around,” then heat is just right, and pancakes will brown immediately.
- Pour the batter by ¼ cupfuls onto the griddle or skillet. Cook on the first side, until the pancakes puff up and bubbles form on the top. Flip pancakes and cook for about 2 minutes, until the bottoms are golden brown. Transfer pancakes to a plate; repeat with remaining batter.
- Serve pancakes hot with optional toppings: peanut butter, honey, maple syrup, sliced bananas, or a dollop of whipped cream and chocolate shavings.
Yield: 18 (4-inch) pancakes.
Tip: Make a double recipe and freeze pancakes; reheat in microwave for a quick breakfast.
Note: Batter may be mixed in the blender and poured directly from the blender.
NUTRITION INFORMATION PER SERVING (1 PANCAKE, 65g): 160 calories, 50 calories from fat, 5g total fat, 2g saturated fat, 0g trans fat, 35mg cholesterol, 180mg sodium, 22g total carbohydrate, 2g dietary fiber, 9g sugars, 6g protein, 29mcg folate, 0mg vitamin C, 1mg iron.