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Wheat Germ Pancakes with Apricot Sauce

Wheat Germ Pancakes with Apricot Sauce

Rise and shine, breakfast enthusiasts! Today, I'm thrilled to share with you a recipe that will revolutionize your morning routine. With our easy-to-make Wheat Germ Pancakes with Apricot Sauce, you'll be able to whip up a wholesome and delicious breakfast in no time. These pancakes are light, fluffy, and brimming with the nutty goodness of wheat germ. Paired with the vibrant tang of apricot sauce, they are sure to become your new breakfast obsession.
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Prep Time 8 minutes
Cook Time 15 minutes
Servings: 4
Course: Breakfast
Cuisine: American
Calories: 206
Ingredients Equipment Method Video Notes

Ingredients
  

  • ½ cup  orange juice
  • 1 tablespoon honey
  • 1 tablespoon cornstarch
  • 1 tablespoon canola or olive oil
  • 2 tablespoons toasted wheat germ
  • ¼ teaspoon ground nutmeg
  • 1½ teaspoons baking powder
  • 1 can 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)
  • ¼ cup all purpose flour
  • 1 cup whole wheat pastry flour
  • 1 cup skim milk (plus 3 tablespoons)
  • 2 egg whites, well beaten

Equipment

  • 1 small saucepan
  • 1 medium bowl
  • 1 separate bowl
  • 1 nonstick griddle or skillet

Method
 

  1. 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. 
  2. Stir in the peeled orange sections, turn the heat off and cover the pan to keep warm.
  3. Combine the flours, wheat germ, brown sugar and baking powder in a medium bowl and stir together. 
  4. n 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.
  5. 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.
  6. Flip pancakes over and cook for 1 to 2 minutes more, or until bottoms of pancakes are lightly browned. Serve with warm apricot sauce.

Video

Notes

Feeling adventurous? Experiment with different fruit toppings to complement your Wheat Germ Pancakes. Try fresh berries, sliced peaches, or even a dollop of Greek yogurt. The possibilities are endless! Share your creative combinations with us and inspire fellow foodies. Don't forget to subscribe to our blog for more exciting recipes and culinary inspiration!