1 cup all purpose flour
1/2 cup wheat germ, any flavor
1 T white sugar
1 T baking powder
1/2 t salt (optional)
1 1/2 cups fat-free milk
1/4 cup egg substitute or 1 egg, lightly beaten
2 T vegetable oil
1/2 cup reduced-calorie pancake syrup
2 cups fresh blueberries, raspberries or blackberries
Additional wheat germ (optional)

Heat nonstick skillet or griddle over medium heat or electric griddle to 375 degree heat. Skillet is ready when drops of water sizzle, then evaporate.

For pancakes, combine first 4 ingredients and salt, if desired, in a large bowl. In a medium bowl, combine milk, egg substitute, and oil. Mix milk mixture into dry ingredients just until moistened. Batter may have small lumps, which will disappear during cooking.

Pour about 1/4 cup batter for each pancake onto skillet. Turn and cook other side when tops of pancakes bubble and edges appear cooked. Turn only once.

Combine syrup and fruit in small saucepan. Bring to a boil. Remove from heat; serve fruit mixture over pancakes. Sprinkle pancakes with more wheat germ, if desired.

4 Servings.


I actually used heavy whipping cream instead of milk. Jeremy said the pancakes were very fluffy and yummy. I had only raspberries and blueberries, for the syrup. The sides were only bacon and fried potatoes.