Oat and Wheat Germ Pancakes
Elevate your breakfast routine with these hearty and wholesome Oat and Wheat Germ Pancakes, a delicious fusion of nutty flavors and fluffy textures. Packed with ground rolled oats, nutrient-rich wheat germ, and a touch of honey for natural sweetness, these pancakes strike the perfect balance between indulgence and nutrition. The buttermilk creates an irresistibly tender crumb, while a hint of vanilla adds warmth to every bite. Quick and easy to make (ready in just 30 minutes), this recipe is perfect for weekend mornings or meal prepping healthy breakfasts for the week. Serve them with your favorite toppings—like fresh fruit, maple syrup, or a dollop of yogurt—for a satisfying start to the day. Rich in fiber, flavor, and feel-good ingredients, these pancakes are a must-try for anyone looking to reinvent their morning menu.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Rolled oats
- 0.5 cup All-purpose flour
- 0.25 cup Wheat germ
- 1 tablespoon Baking powder
- 0.25 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1.5 cups Buttermilk
- 1 large Egg
- 2 tablespoons Honey
- 1 teaspoon Vanilla extract
- 2 tablespoons Butter (melted)
- optional (for cooking) Nonstick cooking spray or additional butter
Instructions
In a blender or food processor, pulse the rolled oats until they resemble a coarse flour. This step gives the pancakes a smoother texture while maintaining the hearty flavor.
In a large mixing bowl, combine the ground oats, all-purpose flour, wheat germ, baking powder, baking soda, and salt. Stir well to ensure the dry ingredients are evenly distributed.
In a separate medium bowl, whisk together the buttermilk, egg, honey, vanilla extract, and melted butter until smooth.
Pour the wet ingredients into the bowl with the dry ingredients. Gently mix until just combined. Avoid overmixing, as this can result in dense pancakes. The batter should be thick but pourable.
Heat a nonstick skillet or griddle over medium heat. Lightly grease with nonstick cooking spray or a small amount of butter.
Using a 1/4-cup measuring cup, pour the batter onto the skillet to form pancakes. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
Flip each pancake and cook for an additional 2-3 minutes, or until golden brown on both sides and cooked through.
Transfer cooked pancakes to a plate and keep warm while you cook the remaining batter.
Serve the pancakes warm with your favorite toppings such as maple syrup, fresh fruit, yogurt, or a sprinkle of additional wheat germ for extra texture and flavor.
Nutrition Facts
Calories |
1333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.5 g | 67% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 322 mg | 107% | |
| Sodium | 2754 mg | 120% | |
| Total Carbohydrate | 174.2 g | 63% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 55.4 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 521 mg | 40% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1298 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
