- 2 cups whole wheat flour
- ½ cup toasted wheat germ
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 3 cups buttermilk
- 1 tablespoon canola oil
- Maple syrup, for serving
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In a large bowl, combine the flour, wheat germ, baking soda and salt.
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Make a well in the middle of the dry ingredients and add the eggs, buttermilk and oil.
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Stir the wet ingredients into the dry ingredients just until blended.
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Pour batter by ¼ cupfuls onto a hot griddle coated with cooking spray. Turn cakes when bubbles form on top. Cook until the second side is golden brown.
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Serve immediately with maple syrup, if desired.
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Tip: Freeze cooled pancakes between layers of waxed paper in a resealable plastic freezer bag. To use, place a stack of three pancakes on a microwave-safe plate and microwave on high for 45-90 seconds.
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