Wheat Germ Pancakes with Yogurt

30 minutes prep time | Serves 4 

• 1 cup whole-wheat pastry flour
• 1/2 cup wheat germ
• 1/4 cup sugar
• 1-1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1-1/4 cup buttermilk
• 1/4 cup non-gmo canola oil
• 2 large eggs, separated
• Oil for pan
• 2 cup sliced bananas, berries, or raisins

• 1 pint blueberries or other berries, washed and dried
• 1/4 cup sugar
• 1 Tbsp lemon juice
• 2 cup low-fat vanilla yogurt

1. Combine dry ingredients in a large bowl.
2. Mix buttermilk, oil, and egg yolks in a cup.
3. Beat egg whites until stiff peaks form.
4. Mix the yolk mixture into the dry ingredients just until moistened and then fold in the whites.
5. Heat a nonstick (cast iron) skillet or griddle over medium heat until hot. Lightly oil it and then drop one-third cup portions of batter onto the pan, spreading a bit if thick.
6. Drop in fruits and press them down with the edge of a spatula.
7. Reduce heat to medium-low. Cook pancakes until bubbly. Flip them over and finish for a couple of minutes. Transfer to an oven-safe platter and hold in the oven until all the pancakes are done.

1. mix the fruit, sugar, and lemon juice in a saucepan.
2. Heat over medium heat, stirring constantly, until it comes to a boil.
3. Remove from heat and add yogurt. Sauce will thicken as it stands.
4. Serve pancakes topped with yogurt and berry sauce.