Wheat germ gives these pancakes a delicious, slightly nutty flavor. They’re a healthy way to start the day and freeze well, so you can easily reheat them in the toaster for a fast, fiber filled breakfast.
1 cups all-purpose flour*
1/2 cup whole wheat flour*
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 banana mashed + enough milk to make 1 1/4 cups (non-fat milk or unsweetened vanilla almond milk; I’ve used both with success)
2 tablespoons vegetable oil
2 eggs
1/2 teaspoon vanilla
About 6 teaspoons Wheat Germ