I really liked these whole wheat pancakes! They’re flavored and sweetened with orange juice and orange zest. Toasted wheat germ adds such a nice toasty, nutty flavor, which complements that citrusy brightness from the orange.
I also added 2 tablespoons of hemp hearts for some extra protein. If you don’t have any hemp hearts on hand, feel free to skip those (just happened to have some in the fridge.)
I served these whole wheat pancakes with a side of scrambled eggs. Whole grains + protein = a solid breakfast.
Orange Whole Wheat Pancakes
Servings: 4
Calories: 275kcal
Ingredients
- ¾ cup whole wheat flour
- ¾ cup all-purpose flour
- ¼ cup toasted wheat germ
- 2 tablespoon hemp hearts
- 1 tablespoon sugar
- 2 teaspoon baking powder
- 2 teaspoon orange zest (about 1 orange worth)
- 1 egg
- 1 cup skim milk (or milk of your choice)
- 1 cup orange juice
Instructions
- If you want, you can toast the wheat germ in a skillet over medium heat until the wheat germ begins to smell "nutty."
- In a medium bowl, whisk together the whole-wheat flour, the all-purpose flour, wheat germ, hemp hearts, sugar and baking powder.
- In separate bowl, beat the egg and whisk in the milk and orange juice.
- Pour the egg/milk/orange juice mixture into the bowl with the flour and stir until all the flour is mixed in.
- Heat a skillet over medium heat and give it a light spritz with nonstick spray.
- Fill a ¼-cup measuring cup with pancake batter and drop it on the hot skillet.
- When the batter begins to bubble and turn solid at the edges, use a spatula to flip the pancake over to cook on the other side.
- I used 2 skillets simultaneously to expedite the pancake cooking process. I can cook about 3 pancakes per skillet = 6 pancakes at a time with 2 skillets. My mom has a big electric griddle pan that she uses for pancakes.
