Whole-Wheat Buttermilk Pancakes

Preparation

1. Step 1

   Preheat the oven to 200°F. Whisk together the flours, wheat germ, sugar, baking powder, baking soda, and salt in a medium bowl; set aside.

   Step 2

   Heat a griddle or cast-iron skillet over medium heat. Stir together the melted butter, buttermilk, and eggs in a medium bowl. Stir the flour mixture into the buttermilk mixture until just combined (the batter will be slightly lumpy).

   Step 3

   Generously coat the griddle with cooking spray. Working in batches, pour 1/4 cup batter for each pancake onto the griddle. Cook until the surface is bubbling and the edges are slightly dry, 3 to 4 minutes. Turn the pancakes; cook until the undersides are golden brown, 3 to 4 minutes more. Transfer to a baking sheet, and keep warm in the oven. Divide the pancakes among 4 plates. Serve with syrup and berries, if desired.

2. Fit to Eat Recipe

   Step 4

   (Per serving)

   Step 5

   Calories: 396

   Step 6

   Fat: 14g

   Step 7

   Cholesterol: 124mg

   Step 8

   Carbohydrate: 53g

   Step 9

   Sodium: 873mg

   Step 10

   Protein: 17g

   Step 11

   Fiber: 5g