Fiber-Rich Wheat Germ Raisin Pancakes
These light, fiber-packed wheat germ raisin pancakes are both healthy and satisfying, especially when topped with pure maple syrup!
Equipment
- Large mixing bowl
- Small mixing bowl
- Whisk
- Nonstick frying pan or skillet
- spatula
Ingredients
- 120 g 1 cup light spelt flour
- 15 g 2 tablespoons wheat germ
- 2 teaspoons baking powder
- Pinch of fine sea salt
- ½ teaspoon ground cinnamon
- 120 ml ½ cup prune or other fruit juice
- 60 ml ¼ cup soy or other nondairy milk
- 1 teaspoon vegetable oil
- 40 g ¼ cup raisins
- Nonstick cooking spray
- Pure maple syrup or other topping for serving
Instructions
- In a large mixing bowl, whisk together the spelt flour, wheat germ, baking powder, salt, and cinnamon.
- In a small mixing bowl, whisk together the prune juice, soy milk, and vegetable oil.
- Fold the wet ingredients into the dry ingredients, mixing gently.
- Be careful not to overmix.
- Fold in the raisins.
- If the batter is too thick, add more soy milk to reach the desired consistency.
- Heat a nonstick frying pan over medium-high heat, lightly greased with cooking spray.
- Spoon about 40 g (a little less than ¼ cup) of batter onto the pan.
- Spread gently with the back of the spoon.
- Cook until bubbles form in the center, then flip and cook for another 2 minutes or until golden brown.
- Repeat with the remaining batter, spraying the pan with oil in between each pancake.
- Serve warm with pure maple syrup or your favorite pancake toppings.
Notes & Wine Advice
Wine Advice:
Pair with a light, citrusy white wine like Sauvignon Blanc to enhance the fruity flavor of the pancakes.Nutrition values
Calories: 170 kcal | Carbohydrates: 33 g | Protein: 4 g | Fat: 2 g | Sugar: 11 g