Wheat Germ Pancakes with Apricot Sauce


Well, it’s official….. Fall has arrived. Before some of my favorite summer fruits are out of season for good, I decided to have as many of them as I could over the next few weeks. This morning I made some gorgeous wheat germ pancakes and topped them with some fresh berries and apricot-orange sauce. The wheat germ adds a fantastic texture to the pancakes, and the sauce was so good that it go well over pretty much anything!! If you get the chance this week, you really need to try these.

1/2 cup orange juice

1 tablespoon cornstarch

1 tablespoon honey

1/4 teaspoon ground nutmeg

1 can (about 5.5 ounces) apricot nectar/apricot juice (sold in the fruit drink or drink mix aisle at most supermarkets)

2 small oranges, peeled and sectioned (I also picked out all of the seeds)

1 cup whole wheat pastry flour

1/4 cup all purpose flour

2 tablespoons toasted wheat germ

2 teaspoons packed brown sugar

1 1/2 teaspoons baking powder

1 cup plus 3 tablespoons skim milk

1 tablespoon canola or olive oil

2 egg whites, well beaten

For the sauce:

Combine the orange juice, cornstarch, honey and nutmeg in small saucepan over low heat until smooth; stir in the apricot nectar. Increase the heat to medium and cook, stirring frequently, until the mixture boils and thickens; continue, stirring constantly at a boil for 2 minutes. Stir in the peeled orange sections, turn the heat off and cover the pan to keep warm.

Combine the flours, wheat germ, brown sugar and baking powder in a medium bowl and stir together. In a separate bowl, combine the milk and oil. Add the milk mixture to the dry ingredients and stir just until combined; add the egg whites.

Coat a nonstick griddle or skillet with nonstick cooking spray and place over medium heat. Once hot, add 1/4 cup batter per pancake onto the griddle. Cook for 2 to 3 minutes or until tops of pancakes are bubbly and appear dry. Flip pancakes over and cook for 1 to 2 minutes more, or until bottoms of pancakes are lightly browned. Serve with warm apricot sauce.

Makes 4 servings (3 pancakes and 1/4 sauce mixture per serving). Per Serving: 206 calories, 1 g total fat, 0 g saturated fat, 0 g trans fat, 34 g carbohydrates, 4 g fiber, less than 2 g added sugar, 7 g protein, 97 mg sodium, less than 1 mg cholesterol

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