Servings: 12 pancakes
- 1 cups all-purpose flour*
- 1/2 cup whole wheat flour*
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 banana — mashed + enough milk to make 1 1/4 cups non-fat milk or unsweetened vanilla almond milk; I’ve used both with success
- 2 tablespoons applesauce
- 2 eggs
- 1/2 teaspoon vanilla
- About 6 teaspoons Wheat Germ
- If you’re using a griddle, begin to preheat. I use an electric one and I set it for about 350 degrees.
- Whisk flour, sugar, baking powder, and salt in a medium sized bowl. Mash banana in a large measuring cup. Add a little milk and stir them together, then add more milk until the measuring cup reads 1 1/4 cups. (You will use about 3/4 cup of milk). Whisk in oil, eggs, and vanilla. Then whisk the wet ingredients into the dry ingredients until just combined.
- Spray your griddle with nonstick cooking spray. Ladle the pancakes one by one onto the griddle. Add 1/2 teaspoon of wheat germ to the top of each pancake and cook until the bottoms are brown. Flip and cook until golden on the bottom. Serve with syrup.
- Pancakes can be placed between paper towels and frozen for up to one month. Simply heat in the microwave to unfreeze for a quick breakfast.