2 C. whole wheat flour 1/2 C. toasted wheat germ 1 t. baking soda 1/2 t. salt 2 eggs, lightly beaten 3 C. buttermilk 1 T. canola oil
In a large bowl, combing the flour, wheat germ, baking soda, and salt. In another bowl, whisk the eggs, buttermilk and oil. Stir into dry ingredients just until blended. Pour batter by 1/4 cupfuls onto a hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serving size: 2 pancakes 157 calories, 4g fat, 335mg sodium, 24g carbs, 4g fiber, 9g protein
breakfast