Description
Finally, a healthy pancake for school morning “brain food” breakfasts!
Ingredients
- 2 cups Buttermilk (or Make Your Own With A Scant 2 Cups Of Milk And 1 Tablespoon Lemon Juice)
- 2 Tablespoons Regular Olive Oil (vegetable Is Fine, Just Not As Healthy)
- 2 whole Eggs
- 1 cup Whole Wheat Flour
- ½ cups Unbleached, White Flour (I Used White Wheat Flour Here)
- ½ cups Wheat Germ
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Sea Salt
Preparation
In a mixing bowl combine the buttermilk, oil and eggs. In another bowl combine all of the remaining ingredients. Add the buttermilk mixture into the dry ingredients and mix only until moistened.
Pour half cup sized scoops of the batter into a hot, lightly greased skillet. When the top of each pancake starts to bubble, flip it and cook the other side. When pancakes are done, set them aside on a plate while you continue with the remaining batter.
Enjoy. Now you can send your kids off to school knowing they are full with a hearty, healthy breakfast!
