I tried a new, healthier pancake recipe this morning and was really happy with it, so I thought I would share it. I slightly modified this recipe. The kids all loved them, and apparently they are much more filling than the pancakes I normally make, b/c they were stuffed all morning and there were plenty left for the freezer.
Wheat Germ Whole Wheat Buttermilk Pancakes
2 eggs, lightly beaten
1/4 cup applesauce
2 cups buttermilk (I used 2 cups milk and 2 T. lemon juice)
2 teaspoons baking powder
1/2 cup wheat germ
1/2 teaspoon salt
1 1/2 cups whole wheat flour
In a medium bowl, mix eggs with applesauce and buttermilk. Stir in baking powder, wheat germ, salt and flour; mix until blended.
Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides, turning once.