Combining berries (good sources of vitamin C and anthocyanins) with vitamin E–filled wheat germ and pecans maximizes this breakfast favorite’s antioxidant properties.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
In a small saucepan, bring berries, honey, and lemon zest to a boil. Reduce heat to a simmer and cook, stirring occasionally, until thickened, 7 to 8 minutes. Transfer to a bowl.
Step 2
Preheat oven to 200°F. Whisk together flours, wheat germ, baking powder, baking soda, and salt. In another bowl, whisk together yogurt, melted butter, and egg; add flour mixture and pecans and whisk until just moistened (batter should be slightly lumpy; do not overmix).
Step 3
Heat a griddle or large skillet over medium. Lightly coat griddle with butter. Working in batches, add 1/4 cup batter per pancake, using the back of a spoon to spread to about 4 inches in diameter. Cook until bubbles appear on surface and start to burst, 1 to 3 minutes. Flip with a thin spatula, and cook until lightly browned on the other side, 1 to 2 minutes more. Transfer to a baking sheet and keep warm in the oven while you make more pancakes with remaining batter. Serve warm, topped with berry mixture.
nutrition information
Step 4
(Per Serving)
Step 5
Calories: 368
Step 6
Saturated Fat: 6g
Step 7
Unsaturated Fat: 13g
Step 8
Cholesterol: 72mg
Step 9
Carbohydrates: 40g
Step 10
Protein: 12g
Step 11
Sodium: 566mg
Step 12
Fiber: 6g
